Fillet the whitings and remove the skin from each. Marinate for two hours in oil and vinegar with pepper, salt, thyme, bay-leaf, parsley, and shallot to season. Drain, dip in flour, and fry in deep fat.
FILLETS OF WHITING À LA ROYALE
Prepare according to directions given in the recipe for Fillets of Whiting à l'Orly, dipping in batter before frying.
WHITING WITH FINE HERBS
Clean and skin the fish well and fasten them with their tails in their mouths. Put on a buttered baking-dish, season with salt, pepper, and powdered sweet herbs, pour over a little melted butter, cover, and bake. Allow one fish for each person and serve in the dish in which they are baked.
ONE HUNDRED MISCELLANEOUS RECIPES
BAKED FISH
Prepare a Cream Sauce, seasoning with grated onion, minced parsley, and powdered mace. Take from the fire, add the yolks of two eggs, and salt and pepper to taste. Put a layer of cold cooked flaked and seasoned fish into a buttered baking-dish, spread with the sauce, and repeat until the dish is full, having sauce on top. Sprinkle with crumbs, dot with butter, and brown in the oven. This may be baked in individual dishes if desired.
FISH BALLS
Prepare a fish stock from the skin, bones, and trimmings of fish, seasoning with bay-leaf, onion, mace, cloves, and garlic. Boil slowly for an hour in water to coyer. Chop the raw fish with a few blanched almonds and a little garlic. Season with salt, pepper, and mace, and shape into small balls. Strain the stock, bring it to the boil, drop the balls in, and simmer slowly for twenty minutes. Skim out the balls and put on ice. Beat six eggs thoroughly with a little cold water and add them gradually to the boiling stock. Cook in a double-boiler until smooth and thick. Take from the fire, add the juice of two lemons, and a tablespoonful of tarragon vinegar. Pour the sauce over the balls, sprinkle with capers and minced parsley, and serve very cold.