Whiting (au Gratin) - Another Way

Ingredients

• two full-sized whitings
• two tablespoonfuls of fine bread-raspings
• one to two glassfuls of French light wine
• two tablespoonfuls of finely-minced mushrooms
• a tablespoonful of parsley
• an ounce of butter

Method

1. 1

   Prepare whitings by emptying, scraping, and making deep incisions.

2. 2

   Butter a dish, sprinkle with pepper, salt, and breadcrumbs.

3. 3

   Place whitings, pour wine over, add mushrooms and parsley, melt butter over fish, sprinkle with breadcrumbs, and bake for 15-20 minutes.

4. 4

   Serve with cut lemon.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2272. The excerpt below is the record exactly as published.

Whiting (au Gratin).— Another way.— Take two full-sized whitings, empty, scrape, cleanse, and wipe them, then make deep inci- sions on each side with a sharp knife to the depth of a quarter of an inch. Butter a shallow dish thickly; sprinkle upon it a little pepper and salt and two table-spoonfuls of fine bread- raspings. Put in the whitings, sprinkle these with pepper and salt, pour gently over them one to two glassfuls of French light wine, and lay upon the fish two table-spoonfuls of finely-minced mushrooms mixed vsdth a table- spoonful of parsley. Melt an ounce of butter

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