No. 299. Fillets of Whitings fried.
Take the fillets of six small whitings which have not been skinned, dip them in flour, egg, and bread-crumb them, and fry in very hot lard; garnish with fried parsley, and serve with sauce Hollandaise (No. 66) in a boat.
No. 300. Fillets of Whitings à la Hollandaise.
Fillet six whitings as above, cut them in halves, then butter a sauté-pan, and lay in the fillets skin side downwards; season with a little pepper, salt, and lemon juice, place them over a slow fire five minutes, turn them and place them again on the fire; when done, dish them round on a dish, and pour some sauce Hollandaise (No. 66) over them.
No. 301. Fillets of Whitings à l’Italienne.
Fillet and dress the fish as in the last, adding chopped parsley to the seasoning, and make the sauce as for Filets de soles à l’Italienne (No. 266).
No. 302. Whiting à l’Huile.
Fry the whiting in very hot salad oil, instead of lard, of a very light brown colour; dish it on a napkin, garnish with fried parsley, and serve shrimp sauce in a boat.
No. 303. Mackerel.
The mackerel is a useful fish, and makes its appearance upon the tables of all classes; for whilst its delicious flavour makes it a favourite of the rich, its cheapness frequently renders it economical food for the poor. To plain boil them put them in boiling salt and water, let them simmer twenty minutes or half an hour, according to the size; dish on a napkin, garnish with parsley, and serve fennel sauce (No. 75) in a boat.