352 



APPENDIX. C. 



Fillets of Whitings fried. 



'l-ike 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 Hollandaise in 

 a boat. 



Fillets of Whitings a la Hollandaise. 



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-juice, 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 Hollandaise over them. 



Fillets of Whi ings a I'ltatienne. 



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

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



Whiting a I'Huile. 



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

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

 serve shrimp-sauce in a boat 



