Merlan a la Bercy

Ingredients

• whitings
• one-half oz. of butter per whiting
• white wine
• fish fumet
• finely-chopped shallots
• a few drops of lemon juice
• a little chopped parsley

Method

1. 1

   Slightly open the whitings down the back.

2. 2

   Lay them on a buttered dish sprinkled with finely-chopped shallots, and moisten them with white wine and fish fumet.

3. 3

   Add one-half oz. of butter per whiting, and cook in the oven, basting often.

4. 4

   When done, sprinkle with lemon juice and chopped parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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 LA BERCY Slightly open the whitings down the back, with the view of promoting their cooking process. Lay them on a buttered dish sprinkled with finely-chopped shallots, and moisten them with white wine and fish fumet. Add one-half oz. of butter per whiting, and cook in the oven, basting often the while. The moment when the whitings are quite done should be coincident with the almost complete reduction of their cooking-liquor. Set to glaze at the last moment. When taking the whitings out of the oven, sprinkle them with a few drops of lemon juice and a little chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.