FILLETS OF WHITING À LA MARÉCHALE
Parboil the prepared fillets, drain, cool, spread with very thick Cream Sauce, dip in crumbs, then in beaten eggs, then in crumbs, and fry in fat to cover. Serve with any preferred sauce.
Parboil the prepared fillets, drain, cool, spread with very thick Cream Sauce, dip in crumbs, then in beaten eggs, then in crumbs, and fry in fat to cover. Serve with any preferred sauce.