Fillets of Whiting a la Marsay
From The Dudley book of cookery and household recipes, 1909
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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 12. The excerpt below is the record exactly as published.
FILLETS OF WHITING A LA MARSAY OKIN and cut into neat fillets three or four fresh ^ whitings and place them on a well-buttered silver dish. Have some good brown sauce made from stock and pour it over the fillets ; then sprinkle a few bread crumbs, pepper, salt, and a little Parmesan cheese. Bake in a quick oven for ten minutes — then squeeze a lemon over dish
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