1133. DOLPHINS OF WHITINGs, A LA PARISIENNE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 40 min Total: 40 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (15)
for garnishing
Instructions (3)
  1. Skin four fine fresh whitings, and remove the back-bones without detaching the fillets from the head; roll out, and bake a circular piece of common paste, nearly the size of the bottom of the dish; fasten thereon a pillar-shaped croustade of fried bread three inches high, and one inch in diameter.
  2. Prepare some force-meat of whitings, coloured with lobster coral, and mask the heads and fillets of whitings entirely with it, smoothing them over with a knife dipped in hot water; then turn the tail-ends of the fish inwardly down upon the centre of the head—giving to each the form of a heart; place them upright against the croustade, with their heads resting flat upon the foundation of paste, and encircle them over with half-moons of black truffles placed thereon so as to represent scales of fish; cover them with very thin layers of fat bacon, and encircle the entire with a band of buttered paper, fastened with two pins: this must not touch the whitings.
  3. Bake the dolphins in a moderately-heated oven, for about forty minutes; ascertain whether they are done through, and then remove the paper and bacon, absorb all the grease, place them carefully upon their dish, garnish the entrée with a ragout of button-mushrooms, oysters, and crayfish-tails, surmount the whole with a large truffle, glaze the dolphins with a little lobster coral diluted in the glaze, pour some Suprême sauce (No. 38), finished with an essence made from the bones and trimmings, round the entrée, and serve.
Original Text
1133. DOLPHINS OF WHITINGs, A LA PARISIENNE. SKIN four fine fresh whitings, and remove the back-bones without detaching the fillets from the head; roll out, and bake a circular piece of common paste, nearly the size of the bottom of the dish; fasten thereon a pillar-shaped croustade of fried bread three inches high, and one inch in diameter. Prepare some force-meat of whitings, coloured with lobster coral, and mask the heads and fillets of whitings entirely with it, smoothing them over with a knife dipped in hot water; then turn the tail-ends of the fish inwardly down upon the centre of the head—giving to each the form of a heart; place them upright against the croustade, with their heads resting flat upon the foundation of paste, and encircle them over with half-moons of black truffles placed thereon so as to represent scales of fish; cover them with very thin layers of fat bacon, and encircle the entire with a band of buttered paper, fastened with two pins: this must not touch the whitings. Bake the dolphins in a moderately-heated oven, for about forty minutes; ascertain whether they are done through, and then remove the paper and bacon, absorb all the grease, place them carefully upon their dish, garnish the entrée with a ragout of button-mushrooms, oysters, and crayfish-tails, surmount the whole with a large truffle, glaze the dolphins with a little lobster coral diluted in the glaze, pour some Suprême sauce (No. 38), finished with an essence made from the bones and trimmings, round the entrée, and serve. Note.—Fillets of whitings may also be prepared according to the several directions given for dressing fillets of soles.
Notes
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