Whiting aux Fines Herbes
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 38. The excerpt below is the record exactly as published.
Whiting aux Fines Herbes. — Fasten the fish with its tail in its mouth. Place it on a dish, season with pepper and salt, and sprinkle over it a teaspoonful of mixed sweet herbs in powder. Lay little pieces of butter
Cook this with the app: pantry check, scaling, and the assistant.