Raise the fillets as before, and poach them in a white-wine court-bouillon with one-half oz. of parsley leaves per pint. Drain them; skin them; set them on a long dish, and cover [342] ]them with a parsley sauce. This latter is a butter sauce (No. [66]) to which some freshly-chopped parsley is added at the last moment.
[1013—FILETS DE MAQUEREAU A LA VÉNITIENNE]
Poach the fillets in a court-bouillon with white wine. Drain them; skin them; set them on a long dish, and cover them with a Venetian sauce (No. [107]).
Whiting (Merlan)
[1014—MERLAN A L’ANGLAISE]
Open the whitings down the back; loosen the spine, and completely remove it. Season them inside, and treat them [à l’anglaise] with very fresh and fine bread-crumbs.
Cook the whitings very quickly in clarified butter; set them on a long dish, and sprinkle them with half-melted butter à la Maître-d’Hôtel.
N.B.—Whitings à l’anglaise may also be grilled, but it is preferable to cook them in clarified butter.
[1015—MERLAN A LA BERCY]
Slightly open the whitings down the back, with the view of promoting their cooking process. Lay them on a buttered dish sprinkled with finely-chopped shallots, and moisten them with white wine and fish [fumet]. Add one-half oz. of butter per whiting, and cook in the oven, basting often the while. The moment when the whitings are quite done should be coincident with the almost complete reduction of their cooking-liquor.