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Whiting au Gratin
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 69. The excerpt below is the record exactly as published.
Whiting au Gratin. Put a good spoonful of chopped onions upon a strong earthen dish, with a glass of wine, season the whiting with a little pepper and salt, put it in the dish, sprinkle some chopped pars- ley and chopped mushrooms over, and pour over half a pint of anchovy sauce, over which sprinkle some brown breadcrumbs
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