Merlan a l'Anglaise
From A guide to modern cookery, 1909
Serves 2
Whitings a l’anglaise may also be grilled, but it is preferable to cook them in clarified butter.
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 198. The excerpt below is the record exactly as published.
MERLAN A L’ANGLAISE Open the whitings down the back; loosen the spine, and completely remove it. Season them inside, and treat them a l’anglaise with very fresh and fine bread-crumbs. Cook the whitings very quickly in clarified butter; set them on a long dish, and sprinkle them with half-melted butter a la Maitre-d’ Hotel
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