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APPENDIX. - 



Fillets of Whilings fried. 



Tike the fillets of six small Whitings which have not been skinned, 

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

 lard ; garnish with fried parsley, and serve with sauce HoUandaise in 

 a boat. 



Fillets of Whitings a la HoUandaise. 



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

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

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

 turn them and place them again on the fire ; when done, dish them 

 round on a dish, and pour some sauce HoUandaise over them 



Fillets of Whi'ings a. Vltalienne. 



Fillet and dress the fish as in the last, adding chopped parsley to 

 the seasoning, and make the sauce as for Filets de Soles a I'ltalienne. 



Whiting a VHuile. 



Fry the Whiting in very hot salad oil, instead of lard, of a very 

 light brown color ; dish it on a napkin, garnish with fried parsley, and 

 serve shrimp-sauce in a boat 



