FILLETS OF WHITINGS, A LA HORLY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (10)
Instructions (9)
  1. Fillet the whitings, and remove the skin from each, by first placing the fillet on the table, with the skin downwards, 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 flesh without wasting its flesh.
  2. Having thus trimmed the fillets, put them into a basin with pepper and salt, thyme and bay-leaf, three chalots cut into slices, and some sprigs of parsley.
  3. Add two table-spoonfuls of oil and one of French vinegar.
  4. Stew the fillets for about a couple of hours.
  5. Drain the fillets on a napkin.
  6. Dip them thoroughly in flour.
  7. Fry them of a fine light colour.
  8. Dish them up in a pyramidal form, with some parsley fried of a green colour.
  9. Serve up with the fish a sauce-boat of either of the following sauces:—white or brown Italian, Tomato, Poivrade, Dutch, Ravigotte, or Gasconne.
Original Text
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 downwards, 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 table-spoonfuls of oil and one of French vinegar, and after the fillets have been stewed for about a couple of hours, drain them on a napkin, dip them thoroughly in flour, and fry them of a fine light colour; dish them up in a pyramidal form, with some parsley fried of a green colour, and serve up with the fish a sauce-boat of either of the following sauces:—white or brown Italian, Tomato, Poivrade, Dutch, Ravigotte, or Gasconne.
Notes
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