Whiting Gratin

Ingredients

• medium-sized whitings
• flour
• warm butter
• breadcrumbs
• gratin sauce

Method

1. 1

   Remove the fillets from some medium-sized whitings, dip them in flour.

2. 2

   Season, then dip them in warm butter and breadcrumbs, with which a very little flour has been mixed.

3. 3

   Repeat this, and flat them with a palette knife to make them firm and neat.

4. 4

   Place in a grill before a clear fire, and grill a nice brown colour.

5. 5

   Dish them lengthways on a flat dish, and serve with them, in a sauceboat, the following sauce.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 16. The excerpt below is the record exactly as published.

WHITING GRATIN REMOVE the fillets from some medium-sized whitings, dip them in flour. Season, then dip them in warm butter and breadcrumbs, with which a very little flour has been mixed. Repeat this, and flat them with a palette knife to make them firm and neat. Place in a grill before a clear fire, and grill a nice brown colour. Dish them lengthways on a flat dish, and serve with them, in a sauceboat, the following sauce : — 1 SAUCE FOR WHITINGS OR OTHER FISH TDOUND in a mortar one spoonful of capers, two gherkins, two spring onions, a little tarragon, chervil and parsley, bruising all well. Add two tablespoonfuls of thick mayonnaise sauce. Pass through a hair sieve or muslin, place in a basin, and add two tablespoonfuls of whipped cream ; serve in sauceboat. This sauce is a pale green colour. 42 FISH DISHES EPERLANS GRILLES /^iPEN the smelts down the back and remove the bulk of their spine, leaving a small piece only in the region of the tail, and another small piece at the head. Season ; dredge and sprinkle them with melted butter, and grill them quickly. Set them on a long, hot dish ; surround them with slices of lemon and bunches of fried parsley, and serve separately either some half-melted butter a la Maitre d’Hotel or a sauce suited to grilled fish. EPERLANS AU GRATIN T> AISE the fillets from some smelts and leave the bones quite clean. Lay them on a but- tered dish, besprinkled with chopped shallots, the bottom of which should have been covered with a few tablespoonfuls of gratin sauce

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