Fillets of Whitings in Papillotes with Fine Herbs

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (18)

for the fish

perfectly fresh whiting ↝ Egg, white only, raw [Eggs and omelets]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
chopped eschalot
chopped parsley ↝ Parsley, raw [Not included in a food category]
button mushroom ↝ Mushrooms, white button [Vegetables and Vegetable Products]

for the fish stock

bones of the fish ↝ Fish, raw [Fish]
a sliced onion ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of herbs
six or eight peppercorns
the juice of one lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
three-quarters of a pint of cold water ↝ Water, tap [Tap water]

for the sauce

two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two ounces of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a pint of the fish stock ↝ Soup, stock, fish, home-prepared [Soups, Sauces, and Gravies]
half a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (5)

Take some perfectly fresh whiting, skin them, then remove the fillets, taking every particle of bone from them; if the fish is large each fillet can be cut in two; bat them carefully with a chopping-knife that is occasionally dipped in cold water.
Season these fillets with a little white pepper, salt, and warm butter, chopped eschalot, chopped parsley, and button mushroom.
Put the bones of the fish into a stewpan with a sliced onion, a bunch of herbs, and six or eight peppercorns; add the juice of one lemon, a little salt, and three-quarters of a pint of cold water; bring it to the boil, then skim, and cook for about half an hour gently on the side of the stove.
Fry two ounces of butter in a stewpan with two ounces of flour without discolouring, mix with half a pint of the fish stock, stir together till it boils, then add half a gill of cream, and tammy, and finish off in the same manner as for mullet in papers.
Serve very hot for dinner or breakfast.

Original Text

Fillets of Whitings in Papillotes with Fine Herbs.
(Filets de Merlan en Papillotes aux Fines Herbes.)
Take some perfectly fresh whiting, skin them, then remove the fillets, taking every particle of bone from them; if the fish is large each fillet can be cut in two; bat them carefully with a chopping-knife that is occasionally dipped in cold water. Season these fillets with a little white pepper, salt, and warm butter, chopped eschalot, chopped parsley, and button mushroom. Put the bones of the fish into a stewpan with a sliced onion, a bunch of herbs, and six or eight peppercorns; add the juice of one lemon, a little salt, and three-quarters of a pint of cold water; bring it to the boil, then skim, and cook for about half an hour gently on the side of the stove. Fry two ounces of butter in a stewpan with two ounces of flour without discolouring, mix with half a pint of the fish stock, stir together till it boils, then add half a gill of cream, and tammy, and finish off in the same manner as for mullet in papers. Serve very hot for dinner or breakfast.

Notes

—