No. 294. Fillets of Mullets à la Mazarine.
Fillet and dress the fish as in the last, and pour a sauce Mazarine, (see turbot à la Mazarine, No. 207) over them.
No. 295. Whitings, to fry them.
Every person knows the delicacy of this fish, and its lightness as food, especially invalids; it is generally well received at all tables: to fry them well, dry them in a cloth, then throw them in flour, egg and bread-crumb, fry them in hot lard, observing the directions for frying soles; serve them on a napkin with shrimp sauce in a boat, and garnish with parsley.
No. 296. Whiting au gratin.
Have the whitings skinned, with their tails turned into their mouths; butter a sauté-pan and put in the whitings, with a tablespoonful of chopped onions and four tablespoonfuls of brown sauce (No. 1) over each; sprinkle bread crumbs over them, and a little clarified butter, and put them in a moderate oven half an hour; take them out and dress them on a dish without a napkin; then put twelve tablespoonfuls more brown sauce into the sauté-pan, with a teaspoonful of chopped mushrooms, one ditto chopped parsley, one ditto essence of anchovy, a little pepper, salt, and sugar, boil ten minutes, pour round the fish, and pass the salamander over them. (See note to No. 252.)
No. 297. Whitings broiled.
Have the fish skinned and curled round, flour it, and lay it on the gridiron over a moderate fire; it will take about twenty minutes; dish it on a napkin, garnish with parsley, and serve plain melted butter in a boat. Season when near done.
No. 298. Whitings broiled à la Maître d’Hôtel.
Broil the fish as above, dish them without a napkin, have six tablespoonfuls of melted butter in a stewpan, put it to boil, then add two ounces of maître d’hôtel butter (No. 79), stir it till it is melted, but do not let it boil, and pour over the fish.