Minting Fillets au Gratin

Ingredients

• four small whiting
• one gill of brown sauce
• a small glass of sherry or Chablis
• season with salt and pepper
• season with salt and pepper
• tiny bits of butter

Method

1. 1

   Remove fillets from whiting, season, and arrange in a dish.

2. 2

   Add lemon juice and mushroom heads.

3. 3

   Heat brown sauce with sherry, pour over fish, sprinkle with bread-crumbs and butter.

4. 4

   Bake for about 15 minutes until cooked and browned.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 24. The excerpt below is the record exactly as published.

inting JFillets au Gratin. Remove the fillets from four small whiting and skin them carefully, season with salt and pepper and fold over each. Range them neatly in a buttered fire- proof china gratin dish, sprinkle a few’ drops of lemon juice over the fish and put a mushroom (champig- nons) head on each fillet. Heat up one gill of brown sauce with a small glass of sherry or Chablis, sauce over the fish with this. Sprinkle over some fine bread-crumbs, placing a few tiny bits of butter

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