APPENDIX. C. 351 



Fillets of Haddock a la Hollandaise. 



Fillet your fish as above, and proceed as for fillets of Whiting a In 

 Hollandaise. 



HOW TO COOK WHITINGS. 



Soyer's Receipt for Whitings, to fry them. 



Every person knows the delicacy of this fish, and its lightness as 

 food, especially invalids ; it is generally well received at all tables : to 

 fry them well, dry them in a cloth, then throw them in flour, egg and 

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

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

 nish with parsley. 



Whiting au gratin. 



Have the \Vhitings skinned, with their tails turned into then- mouths ; 

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

 chopped onions and four tablespoonsful 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 tablespoonsful more 

 brosvn sauce into the saute-pan, with a teaspoonful of chopped mush- 

 rooms, 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 salamander over them. 



Whitings broiled. 



Have the fish skinned and curled round, flour it, and lay it on the 

 gridiron 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 hailed a la Maitre d'HStel. 



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

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

 ounces of maitre d'h6tel butter, stir it till it is melted, but do not let 

 it boU, and pour over the fish. 



