Empty the whitings, scale them, but mind that you preserve the liver, which is very delicate. When you have washed and wiped them clean, slit the back, on both sides. Beat the yolk of an egg with a little salt✪ Whiting Pudding and joepper, and rub some of it over the whitings with a brush. Then dip the lish into crumbs of bread, next into claritied butter, and then into crumbs ol bread aofain. Broil them of a fine colour, and serve up. The sauce is to be sent up separately in a boat, Avhether it is a Maitre d'Hotel, anchovy sauce, or melted butter ; for if you were to pour it over the fish, the whiting would not prove palatable, and the sauce Avould get too thick. 55. Whiting an Gratin. Have the whitino-s skinned, Avitli their tails turned into their inouths ; butter a saute-pan, and put in the fish, with a tablespoon ful of chopped onions and four table- spoonfuls 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 Avithout a napkin ; then put twelve tablespoonfids more of brown sauce into a saute-pan, with a tcaspoonful of FISH. 165 chopped miisliroonis, one ditto chopped parsley, one ditto essence of anchovy, a httle pepper, salt, and sugar✪ Whiting an Gratin ; boil ten minutes, pour round the tish, and pass the salamander over them. 56. Quenelles (Forcemeat Balls) of Whitings. The same process as for other quenelles. The mixtures are the same. You may make a vast number of entrees ■\vith quenelles of whitings, such as "Quenelles a TAllemande," in a vol-au-vent, a " casserole au ris," and " boudins," either a rude or a la Richelieu, which you have poached and cooked. Brush then over with crumbs of bread, and fry them. Serve under an Italian sauce, refined with a good lump of butter. All entrees of fish require some additional butter in the sauce. 57. Fillets of Whiting Broiled a la llllaitre d'Hotel. Take up the fillets of four whitings, after having washed them clean. Cut each fillet in two, brush them with yolks of eggs, season with pepper and salt, and dip them into crumbs of bread, and next into clarified butter. Broil them of a fine brown, dish them en miroton, and sauce them with the Maitre d'Hotel. Fillets of Avhitings never answer when saute, as they have not substance enough ; and indeed I do not in any sense approve of their being dressed in that style. 58. Whitebait. Strew some flour on a cloth, and nothing else. Eggs are vanity. Take the " bait " out of the water with your 166 THE THOBOUGn GOOD COOK. ✪ Whitebait

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Empty the whitings, scale them, but mind that you preserve the liver, which is very delicate. When you have washed and wiped them clean, slit the back, on both sides. Beat the yolk of an egg with a little salt and joepper, and rub some of it over the whitings with a brush. Then dip the lish into crumbs of bread, next into claritied butter, and then into crumbs ol bread aofain. Broil them of a fine colour, and serve up. The sauce is to be sent up separately in a boat, Avhether it is a Maitre d'Hotel, anchovy sauce, or melted butter ; for if you were to pour it over the fish, the whiting would not prove palatable, and the sauce Avould get too thick. 55. Whiting an Gratin. Have the whitino-s skinned, Avitli their tails turned into their inouths ; butter a saute-pan, and put in the fish, with a tablespoon ful of chopped onions and four table- spoonfuls 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 Avithout a napkin ; then put twelve tablespoonfids more of brown sauce into a saute-pan, with a tcaspoonful of FISH. 165 chopped miisliroonis, one ditto chopped parsley, one ditto essence of anchovy, a httle pepper, salt, and sugar ; boil ten minutes, pour round the tish, and pass the salamander over them. 56. Quenelles (Forcemeat Balls) of Whitings. The same process as for other quenelles. The mixtures are the same. You may make a vast number of entrees ■\vith quenelles of whitings, such as "Quenelles a TAllemande," in a vol-au-vent, a " casserole au ris," and " boudins," either a rude or a la Richelieu, which you have poached and cooked. Brush then over with crumbs of bread, and fry them. Serve under an Italian sauce, refined with a good lump of butter. All entrees of fish require some additional butter in the sauce. 57. Fillets of Whiting Broiled a la llllaitre d'Hotel. Take up the fillets of four whitings, after having washed them clean. Cut each fillet in two, brush them with yolks of eggs, season with pepper and salt, and dip them into crumbs of bread, and next into clarified butter. Broil them of a fine brown, dish them en miroton, and sauce them with the Maitre d'Hotel. Fillets of Avhitings never answer when saute, as they have not substance enough ; and indeed I do not in any sense approve of their being dressed in that style. 58. Whitebait. Strew some flour on a cloth, and nothing else. Eggs are vanity. Take the " bait " out of the water with your 166 THE THOBOUGn GOOD COOK.

The thorough good cook