FILLETS OF WHITINGS, A LA MAITRE D'HOTEL

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
for serving
Instructions (5)
  1. Fill the number of whitings required, cut each fillet in two, trim the ends neatly round, and place the fillet side by side in a buttered sautapan.
  2. 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.
  3. 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.
  4. Take the fillets up carefully on to a napkin to drain, and afterwards dish them up in the form of a close circle.
  5. Pour some Maitre d'Hotel sauce (No. 43) over them, and serve.
Original Text
FILLETS OF WHITINGS, A LA MAITRE D'HOTEL. FILL the number of whitings required, cut each fillet in two, trim the ends neatly round, and place the fillet side by side in a buttered sautapan; 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 afterwards 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 sauces: 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.
Notes
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