486. Fillets Of Whitings, A La Maitre D'Hotel

Fillet the number of whitings required, cut each fillet in two, trim the ends neatly round, and place the fillets side by side in a buttered sauta-pan; season with pepper and salt, strew over them some chopped parsley, cover the fillets with a little melted fresh butter, and squeeze the juice of half a lemon over them; cover with a buttered round of paper, and set them in the oven, or on the stove-fire - from five to seven minutes will suffice to do them; then, take the fillets up carefully on to a napkin to drain, and afterward dish them up in the form of a close circle, pour some Maitre d'Hotel sauce (No. 43) over them, and serve.

Note. - Fillets of whitings thus prepared may be sent to table with any of the following sauees: - Italian, Ravigotte, shrimp, fine herbs, crayfish, Dutch sauce, Supreme, with scollops of lobster, or oyster sauces : the dish is named according to the sauce used for the fillets.

487. Fillets Of Whitings, A La Horly.

Fillet The Whitings, And Remove The Skin From Each, By First Placing The Fillet On The Table, With The Skin Downward, Then Inserting The Point Of The Knife Between The Skin And The Flesh, Bearing Lightly With The Left Hand On The Fillet, Gradually Draw The Knife Under, So As To Separate The Skin From The Fish Without Wasting Its Flesh : Having Thus Trimmed The Fillets, Next Put Them Into A Basin With Pepper And Salt, Thyme And Bay-Leaf, Three Chalots Cut Into Slices, And Some Sprigs Of Parsley; Add Two Tablespoonsful Of Oil And One Of French Vinegar, And After The Fillets Have Been Steeped For About A Couple Of Hours, Drain Them On A Napkin, Dip Them Thoroughly In Flour, And Fry Them Of A Fine Light Color; Dish Them Up In A Pyramidal Form, With Some Parsley Fried Of A Green Color, And Serve Up With The Fish A Sauce-Boat Of Either Of The Following Sauces: - White Or Brown Italian, Tomata, Poivrade, Dutch, Ravigolle, Or Gasconne

488. Fillets Of Whitings, A La Marechale

Trim the fillets of any number of whitings as in the previous instance; cut each in two, trim the pieces neatly, and place them separately on a large earthen dish. Then mask each fillet with a thin coating of reduced Allemande sauce, first seasoning the fillets with pepper and salt; when the sauce has stiffened on them, dip each fillet in some very fine bread-crumbs, afterward in beaten eggs, and then in bread-crumbs again; smooth and shape the fillets with the blade of a knife, and as each is finished off, place it with care in a sauta-pan containing some clarified butter. Twenty minutes before dinner, set the fillets on a brisk stove-fire to fry ; as soon as they have acquired a light color on the under side, turn them carefully over with a knife, and when the fillets are nicely colored on both sides, remove them on to a napkin, in order to absorb the butter that may remain about them ; then dish them up in the form of a wreath, and sauce them in the centre with some Dutch sauce - with the addition of an infusion of horseradish in French vinegar - some shrimps, oysters, muscles, prawns, crayfish, or merely some chopped and blanched parsley, according to taste or convenience.