Whiting a la Russe

Ingredients

• 2 or 3 whiting
• A little carrot
• onion
• and parsley
• Pepper and salt
• 1 gill water
• 1/2 oz. butter
• 1 glass white wine

Method

1. 1

   Prepare a small onion and cut it in very thin slices.

2. 2

   Slice some red carrot very thinly, and stamp out some fancy shapes with a small vegetable cutter.

3. 3

   Put the prepared carrot and onion into a small saucepan with the water, half the butter, and a little well-washed parsley.

4. 4

   Add a little salt, and cook these vegetables for a few minutes until tender.

5. 5

   Meanwhile, wash and clean the whiting without opening them, trim them neatly, and place them on a greased fireproof dish.

6. 6

   Pour the white wine over and then the vegetables and liquid from the saucepan.

7. 7

   Cook in the oven until tender.

8. 8

   Lift the fish onto the serving dish, reduce the liquid in the baking dish, add the remainder of the butter without boiling again, and pour over the fish.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 162. The excerpt below is the record exactly as published.

2 oz. butter, i Juice of i lemon. 1 table-sp. flour. | Pepper and salt. Skin the whiting, cut ofl the heads, and clean them thoroughly. Put the flour on to a plate, season it with pepper and salt, and dip the fish into it, coating each one lightly. Grease a fireproof or gratin dish with butter, and lay the fish on it. Strain the lemon juice over, and put the butter in small pieces on the top. Bake in a moderate oven from 10 to 15 minutes, and serve hot, garnished with parsley. Time to bake, 10 to 15 minutes. Sufficient for 3 or 4 persons. 270. Fillets of Whiting with Mushrooms (Filets de Merlans aux Champignons) 4 whiting. Butter. Salad oil. Seasoning. A little flour. \ lb. fresh mushrooms. 2 table-sps. chopped onion. ltea-sp. chopped parsley 2 table-sps. Dread- crumbs. Skin and fillet the whiting, making eight pieces in all, and season them with pepper and salt. Wash, peel, and chop the mushrooms, and prepare the chopped onion. Now melt about 1 oz. of butter in a small saucepan, add to it the chopped onion, and cook it a few minutes. Then put in the chopped mushrooms, season with pepper and salt, and cook from 8 to 10 minutes longer or until the chopped ingredients are tender. Add the parsley at the last. Coat the fillets of fish with a little flour and saute them in a mixture of butter and salad oil until cooked and lightly browned. Then put the mushroom mixture on a flat fire- proof dish, arrange the fish neatly on the top, sprinkle with the bread-crumbs and a little salad oil or melted butter, and brown quickly in the oven. Serve hot, garnished with a few sprigs of parsley and slices of fresh lemon. Time to cook, about \ hour. Sufficient for 5 or 6 persons. 271. Whiting a la Rasse (Merian a la Russe) 2 or 3 whiting. A little carrot, onion, and parsley. Pepper and salt. 1 gill water. \ oz. butter. 1 glass white wine

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