Merlans an vin blanc (Whiting with White Wine)

Ingredients

• some fillets of whiting
• season them with pepper
• season them with salt
• as much white stock
• as much French white wine
• a few mushrooms
• a blade of mace
• a couple of shallots
• a heaped tablespoonful of flour
• an ounce of butter
• the yolks of one or two eggs

Method

1. 1

   Trim the fillets of whiting, season with pepper and salt, and lay in a buttered baking-tin.

2. 2

   Pour in white stock and French white wine to cover the fish.

3. 3

   Add mushrooms, mace, and halved shallots.

4. 4

   Cover with buttered paper and bake for 10-15 minutes.

5. 5

   In a saucepan, mix flour and butter, then stir in the cooking liquor to make a sauce.

6. 6

   Stir for 5 minutes, then mix in beaten yolks off the heat.

7. 7

   Serve the fillets with the sauce poured over them.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 5. The excerpt below is the record exactly as published.

Merlans an vin blanc (Whiting with White Wine). — Take some fillets of whiting, trim them neatly, season them with pepper and salt, and lay them in a buttered baking-tin. Pour into the tin as much white stock and French white wine (not sherry), in. Little French Dinners. equal parts, as will just cover the fish ; add a few mush- rooms, a blade of mace, and a couple of shallots cut in half. Cover the tin with a buttered paper and put it in the oven for ten to fifteen minutes. Meanwhile mix up in a sauce- pan on the fire for a minute or two a heaped tablespoonful of flour, and an ounce of butter, then stir into it as much of the liquor in which the fillets have been cooked as will make enough sauce ; stir this for fully five minutes on the fire, and at the last minute mix in, off the fire, the yolks of one or two eggs

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