N.B.—If the whiting be treated whole, the procedure remains the same.
[1019—PAUPIETTES DE MERLAN AU GRATIN]
Raise some fillets of whiting; coat them with a fish forcemeat combined with fine herbs, and roll them into scrolls. Set these rolled fillets on a round, buttered [gratin] dish sprinkled with chopped shallots, the bottom of which should have been covered with [gratin] sauce.
Surround them with a border of sliced, raw mushrooms; place a small, cooked mushroom on each fillet, and proceed for the rest of the operation exactly as explained under “Filets de Merlan au Gratin.”
[1020—MERLAN EN LORGNETTE AU GRATIN]
Separate the fillets from the bones, proceeding from the tail to
the head, and completely remove the spine near the head. Cover the fillets with fish forcemeat “aux fines herbes,” and roll them into scrolls with their tail-ends inside.
Set them on a round dish sprinkled with chopped shallots and covered with [gratin] sauce, placing them side by side, all round the dish, with the whitings’ heads in the centre; and proceed for the rest of the operation as explained under No. [1018].
N.B.—Whitings prepared in this way may be treated with white wine, Dieppoise, Bercy, fried, &c.