Trout or Whitings Meuniere

Ingredients

• your trout or whiting
• season with salt
• pepper
• a little lemon
• Cover with a buttered paper
• Add a little meat glaze
• Add butter by little bits
• Add a little lemon and chopped parsley

Method

1. 1

   Butter a dish, place trout or whiting, season, cover with buttered paper, and cook in the oven.

2. 2

   Remove skin, return to dish, add meat glaze, boil, stir in butter, lemon, and parsley, pour over fish, and serve.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 10. The excerpt below is the record exactly as published.

TROUT OR WHITINGS MEUNIERE X>UTTER a dish and put your trout or whiting in it. Season with salt, pepper and a little lemon. Cover with a buttered paper, cook it in the oven. When sufficiently cooked remove the skin on both sides. Put it back on to the dish in which the fish has been cooked. Add a little meat glaze. Let it boil and take the meat from the fire. Add butter by little bits, stirring the 26 FISH sauce with a spoon. Add a little lemon and chopped parsley

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