FILLETS OF WHITINGS, A LA MARECHALE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (17)

fillets of whitings ↝ Mushrooms, white, raw [Vegetables and Vegetable Products]
reduced Allemande sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
very fine bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
beaten eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
clarified butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
Dutch sauce
an infusion of horseradish in French vinegar ↝ Horseradish [Mustard and other condiments]
shrimps ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]
oysters ↝ Oysters, raw [Shellfish]
muscles
prawns ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]
crayfish ↝ Crayfish, cooked [Shellfish]
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
chopped and blanched parsley ↝ Parsley, raw [Not included in a food category]

Instructions (9)

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.
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, afterwards in beaten eggs, and then in bread-crumbs again.
Smooth and shape the fillets with the blade of a knife.
As each is finished off, place it with care in a sautapan 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 colour on the under side, turn them carefully over with a knife.
When the fillets are nicely coloured on both sides, remove them on to a napkin, in order to absorb the butter that may remain about them.
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 morels, some chopped and blanched parsley, according to taste or convenience.

Original Text

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, afterwards 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 sautapan 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 colour on the under side, turn them carefully over with a knife, and when the fillets are nicely coloured 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 morels, some chopped and blanched parsley, according to taste or convenience.

Notes

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