DIRECTIONS FOR COOKING. 455 



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

 round on a dish, and pour some sauce IloUandaise over them. 



FILLETS OF WHITINGS X l'iTALIENNE. 



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 X l'hUILE. 



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

 brown colour ; dish it on a napkin, garnish with fried parsley, and serve 

 shrimp sauce in a boat. 



THE END. 



LONDON : 

 BRADBURY AND KVANS, PklNTKr.S, WHITEFRIAR.S 



