FILLETS OF WHITINGS, A LA ROYALE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (5)
  1. Trim and marinade the fillets of whitings in the manner directed for preparing whitings à la Horly (No. 487).
  2. About twenty minutes before dinner, drain the fillets on a napkin.
  3. Dip each fillet separately in some light batter made for the purpose.
  4. As soon as they are done, and have acquired a light-brown colour, take the fillets out of the fat on to a cloth, with the corners of which toss them lightly to absorb any grease they may retain.
  5. 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.
Original Text
FILLETS OF WHITINGS, A LA ROYALE. TRIM and marinade the fillets of whitings in the manner directed for preparing whitings à la Horly (No. 487). About twenty minutes before dinner, drain the fillets on a napkin, and then dip each fillet separately in some light batter made for the purpose; as soon as they are done, and have acquired a light-brown colour, take the fillets out of the fat on to a cloth, with the corners of which toss them lightly 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.
Notes
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