Filets de Merlan au Gratin
From A guide to modern cookery, 1909
Serves 4
If the whiting be treated whole, the procedure remains the same.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 199. The excerpt below is the record exactly as published.
FILETS DE MERLAN AU GRATIN Raise the fillets from some whitings, and leave the bones quite clean. Lay them on a buttered dish besprinkled with chopped shallots, the bottom of which should have been covered with a few tablespoonfuls of gratin sauce. Surround the fillets with slices of raw mushrooms; set two small, cooked mushrooms upon each fillet; pour a few tablespoonfuls of white wine into the dish, and cover the whole with gratin sauce. Sprinkle with fine raspings and melted butter, and put the dish in a sufficiently fierce oven to (1) reduce the sauce; (2) allow the gratin to form; and (3) cook the fillets at the same moment of time. In respect of this operation, refer to Complete Gratin, No. 269. When taking the dish from the oven, sprinkle a little chopped parsley and a few drops of lemon juice
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