454 APPENDIX. 



bread-crumb, fry them in hot lard, observing the directions for iryiiig 

 Soles ; serve them on a napkin with shrimp sauce in a boat, and garnish 

 with parsley. 



WHITING AD GRATIN. • 



Have the Whitings skinned, with their tails turned iuto their mouths; 

 butter a saute-pan and put in the Whitings, with a tablespoouful of 

 chopped onions and four tablespoonfuls of brown sauce over each ; 

 sprinkle bread-crumbs over them, and a little clarified butter, and put 

 them in a moderate oven half-an-hour ; take them out and dress them 

 on a dish without a napkin ; then put twelve tablespoonfuls more brown 

 sauce into the saute-pan, with a teaspoonful of chopped mushrooms, one 

 ditto chopped parsley, one ditto essence of anchovy, a little pepper, 

 salt, and sugar, boil ten minutes, pour round the fish, and pass the sala- 

 mander over them. 



WHITINGS BROILED. 



Have the fish skinned and cm-led round, flour it, and lay it on the grid- 

 iron over a moderate fire ; it will take about twenty minutes ; dish it on 

 a napkin, garnish with parsley, and serve plain melted butter in a boat. 

 Season when near done. 



WHITINGS BOILED A LA MAITRE d'hoTEL. 



Broil the fish as above, dish them without a napkin, have six table- 

 spoonfuls of melted butter in a stew-pan, put it on to boil, then add two 

 ounces of Maitre d'Hotel butter, stir it till it is melted, but do not let it 

 boil, and pour over the fish. 



FILLETS OF WHITINGS FRIED. 



Take the fillets of six small Whitiugs which have not been skinned, 



dip them in flour, egg and bread-crumb them, and fry in very hot 



lard ; garnish Avith fried parsley, and serve with sauce Hollandaise in a 

 boat. 



FILLETS OF WHITINGS A LA HOLLANDAISE. 



Fillet six Whitings as above, cut them in halves, then butter a saute- 

 pan, and lay in tlie fillets, skin side downwards ; season with a little 

 pepper, salt, and lemon-juice, place them over a slow fire five minutes, 



