489. Fillets Of Whitings, A La Royale

Trim and marinade the fillets of whitings in the manner directed for preparing whitings a la Horly (No. 487). About twenty minutes before dinner, drain the fillets on a napkin, and then dip each fillet separately in some light-made frying batter, and then throw them one after another in some frying fat heated for the purpose; as soon as they are done, and have acquired a light-brown color, take the fillets out of the fat on to a cloth, with the corners of which touch them lightly in order to absorb any grease they may retain ; then dish the fillets up either in a pyramidal form, or else in a circle, and pour some white Ravigotte, white Italian, Venetian, or Dutch sauce, under and round them, and send to table.

490. Whitings, Boiled

When the whitings are trimmed, boil them in spring water with a little salt - about seven minutes will suffice to do them; take the fish out of the water as soon as done, dish them up on a fidh-plate covered with a napkin, and send to table with a boatful of either of the following sauces: - Auchovy, Shrimp, Plain butter, or Dutch.

491. Whitings, Fried

To prepare whitings for frying, it is necessary first to skin them as follows: -

With a cloth in the left hand, take a firm hold of the whiting at the back part of the head, just below the gills, then loosen the skin on each side of the fish, just at the commencement of the upper dorsal fin, by inserting the point of a small hnife, and with the right hand pull the skin off sharply, first on one side and then on the other. When the fish is skinned and trimmed, turn the tail round into its mouth, and fasten the ends together with a short peg of wood; dip each fish into some beaten eggs, and cover it with fine bread-crumbs. A quarter of an hour before dinner, fry them of a fine color in some fat heated for the purpose, dish them on a napkin with fried parsley, and send to table with a boatful of either of the following sauces:-Auchovy, Dutch, Shrimp, or Plain butter.

492., Whitings, Broiled

Trim and score the whitings on both sides, rub them over with oil, and broil them on a gridiron, previously rubbed with whitening ; when broiled on one side, turn them over on the other, taking care to keep them of a fine color; when done, dish them on a napkin, and send to table with a boatful of either of the following sauces : Dutch, white Bavigotte, Venetian, brown oyster sauce, or Maitre d' Hotel.

Note. - Whitings in cases with fine herbs, stuffed and baked a la Vileroi, a la Cardinal, etc, are dressed in the same manner as mullets.