Fillets Of Whiting A L'excellence Filets De Merlon A L'excellence

Remove the fillets from some perfectly fresh whiting, free them from bone, and if they are large cut each fillet into two parts, bat these out with a wet knife, and place straight down each fillet a fillet of Christiania anchovy, pressing well to the fillets of whiting; trim them neatly and then season with finely chopped eschalot, parsley, washed and chopped fresh mushrooms, and a little pepper; sprinkle lightly with salad oil and leave in the seasoning for about an hour and a half. When ready to cook, sprinkle each fillet with Marshall's Creme de Biz, then dip each into whole beaten-up raw egg, and put them into sufficient boiling oil to cover them, fry for six to eight minutes, when they should be a pretty golden colour; give them an occasional turn during the cooking. Dish up the fillets en couronne, and serve with sauce prepared as below round the dish. The bones from the fish can be used for fish stocks.

Excellence Sauce

For six or eight persons put into a stewpan a gill and a half of white wine, bring it to the boil, then mix it on to one ounce of butter and the same of fine flour that has been fried without discolouring, stir these together till they boil, then tammy and mix with a quarter of a pint of whipped cream, add a teaspoonful of French capers, two finely chopped filleted (Christiania anchovies, a tea-spoonful of very finely chopped parsley, a dust of ground ginger, a pinch of salt, and a dessertspoonful of strained lemon juice; mix up together and use.

Little Creams Of Whiting A La Royale Pettis Pains De Merlan A La Royale

Remove the skin and bone from a nice fresh whiting, weigh half a pound of the meat, and pound it till smooth; then pound six ounces of Panard (vol. i.) with six large sauce oysters, one ounce of butter, a little salt and coralline pepper, and mix it with the pounded fish, add to it three raw eggs and one tablespoonful of thick cream, rub all together through a wire sieve, and put the mixture into a forcing bag with a plain pipe. Butter some little bomb moulds, ornament them in any-pretty design with cut truffle, garnish round the bottom of the moulds with coral and finely chopped raw green parsley, and when the garnish is complete fill up the moulds with the fish mixture; smooth this over with a hot wet knife, place the moulds on a sheet of paper in a stewpan containing boiling water to about three parts the depth of the moulds, watch the water reboil, then cover the pan, draw it to the side of the stove and poach the creams for twenty-five minutes; then take them up and dish on a potato border, and serve with sauce prepared as below round the base. Garnish the centre with cut cooked lobster, bearded oysters, and truffle and mushroom which have been warmed in the bain-marie in a little mushroom liquor, and serve as a fish entree for dinner or luncheon.

Sauce For Little Creams Of Whiting A La Royale

Take the oyster beards and liquor, the skin and bones from the whiting, a bunch of herbs (thyme, parsley, and bayleaf), two sliced onions, a quarter of a pint of mushroom liquor, a pint and a half of water, three or four peppercorns, a little salt, and the juice of two lemons; put all together into a stewpan and boil for half an hour; strain it and mix one pint of the liquor on to two ounces of flour and two ounces of butter that have been fried together without discolouring; add a gill of cream and one ounce of grated Parmesan cheese, stir all together till it boils, and wring through a clean tammy.