Whiting, Paupiettes of
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for five or six persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2277. The excerpt below is the record exactly as published.
Whiting, Paupiettes of.— Fillet three or four full-sized whitings. Trim the fillets, season with pepper and salt, and spread upon each a little whiting forcemeat {see Whiting Forcemeat). Roll them round, tie securely with twine, and wrap them in strips of oiled paper. Put them in the oven, and bake until done enough. Remove the paper, place the paupiettes upright on a dish, put upon the top of each a turned mushroom or a bunch of parsley, pour a little lobster sauce
Cook this with the app: pantry check, scaling, and the assistant.