Fillets of Whiting, Italian
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 88. The excerpt below is the record exactly as published.
FILLETS OF WHITING, ITAUAN. Fillet four whiting, after having removed the skin as described in No. 438. Cut each fillet in two and place them side by side in a buttered saute-pan ; strew each with a little finely chopped parsley, season with salt and pepper, pour two ounces of melted butter, and squeeze the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.