Whitings a la Francaise
From A second Dudley book of cookery and other recipes, 1914
Clarified butter, or any sauce preferred, can be served with them.
Presented as published in 1914. 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 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.
WHITINGS A LA FRANCAISE r 1 1AKE some good medium-sized whitings ; clean and trim and score across with a sharp knife. Season, and dust them with flour ; dip into two well-beaten eggs, and then place directly into frying lard. Fry a golden colour and serve whole, laid flat on a dish with fried parsley
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