Baked Fillets of Whiting with Breadcrumbs
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Refer to Italian sauce recipe for preparation.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 23. The excerpt below is the record exactly as published.
Baked fillets of whiting with bread-crumbs. Line the bottom of a tin or plated dish with fish forcement (see6th of April), lay your fillets on it and cover them with a layer of the same forcemeat, smooth over with the blade of a knife warmed in hot water, sprinkle with grated bread-crust, moisten with fresh melted butter
Cook this with the app: pantry check, scaling, and the assistant.