BAKED WHITINGS À LA FRANÇAISE

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (19)

clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
finely-minced mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a teaspoonful of parsley ↝ Parsley, raw [Not included in a food category]
an eschalot or two
the white part of a few green onions ↝ Onions, green, raw [Onions]
the fish ↝ Mushrooms, white, raw [Vegetables and Vegetable Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper, or cayenne ↝ Spices, pepper, white [Spices and Herbs]
more of the herbs
one to two glasses of light white wine ↝ Wine, white [Wine]
fine crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

alternative liquid

a few spoonsful of pale veal gravy ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

alternative liquid

a larger quantity of clarified butter, with a tablespoonful of water, a teaspoonful of lemon-pickle and of mushroom catsup, and a few drops of soy ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
a tablespoonful of water ↝ Water, tap [Tap water]
a teaspoonful of lemon-pickle ↝ Pickles, dill [Olives, pickles, pickled vegetables]
mushroom catsup ↝ Mushrooms, raw [Other vegetables and combinations]
a few drops of soy ↝ Soy meal, defatted, raw [Legumes and Legume Products]

garnish

a cut lemon ↝ Lemon, raw [Citrus fruits]

Instructions (12)

Prepare the whitings by scaling, emptying, thoroughly washing, and wiping them dry.
Pour a little clarified butter into a deep dish.
Strew the butter rather thickly with finely-minced mushrooms mixed with a teaspoonful of parsley.
Optionally, add chopped eschalots or the white part of green onions to the mushroom mixture.
Place the prepared fish on top of the mushroom mixture.
Season the fish well with salt and white pepper or cayenne.
Sprinkle more herbs upon the fish.
Gently pour one to two glasses of light white wine into the dish.
Cover the whitings with a thick layer of fine bread crumbs.
Sprinkle the bread crumbs plentifully with clarified butter.
Bake the fish from fifteen to twenty minutes.
Send a cut lemon to table with the fish.

Original Text

BAKED WHITINGS À LA FRANÇAISE.

Proceed with these exactly as with the soles au plat of this chapter; or, pour a little clarified butter into a deep dish, and strew it rather thickly with finely-minced mushrooms mixed with a teaspoonful of parsley, and (when the flavour is liked, and considered appropriate) with an eschalot or two, or the white part of a few green onions, also chopped very small. On these place the fish after they have been scaled, emptied, thoroughly washed, and wiped dry: season them well with salt and white pepper, or cayenne; sprinkle more of the herbs upon them; pour gently from one to two glasses of light white wine into the dish, cover the whitings with a thick layer of fine crumbs of 69bread, sprinkle these plentifully with clarified butter, and bake the fish from fifteen to twenty minutes. Send a cut lemon only to table with them. When the wine is not liked, a few spoonsful of pale veal gravy can be used instead; or a larger quantity of clarified butter, with a tablespoonful of water, a teaspoonful of lemon-pickle and of mushroom catsup, and a few drops of soy.

15 to 20 minutes.

Notes

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