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.
Set to glaze at the last moment.
When taking the whitings out of the oven, sprinkle them
with a few drops of lemon juice and a little chopped parsley✪ Merlan a la Bercy.
1016—MERLAN A LA COLBERT
Open the whitings down the back, and bone them. Season
them; dip them in milk; roll them in flour; and treat them
al’anglaise. Fry them; drain them; set them on a long dish;
garnish the openings in their backs with butter a la Maitre-
d’Hétei. end border the dish with grooved slices of lemon.
1017—MOUSSELINES DE MERLAN
For the preparation of the mousseline forcemeat, refer to
No. 195. The moulding and poaching of these mousselines
FISH 343
are the same as for salmon mousselines, and the preparations
suited to the latter may likewise be applied to mousselines de
merlans. (See Mousselines de Saumon, Nos. 797 to 799.)
1018—FILETS DE MERLAN AU GRATIN
Raise the fillets from some whitings, and leave the bones
quite clean. Lay them on a buttered dish besprinkled with
chopped shallots, the bottom of which should have been covered
with a few tablespoonfuls of gratin sauce. Surround the fillets
with slices of raw mushrooms; set two small, cooked mushrooms
upon each fillet; pour a few tablespoonfuls of white wine into
the dish, and cover the whole with gratin sauce.
Sprinkle with fine raspings and melted butter, and put the
dish in a sufficiently fierce oven to (1) reduce the sauce; (2) allow
the gratin to form; and (3) cook the fillets at the same moment
of time. In respect of this operation, refer to Complete Gratin,
No. 269.
When taking the dish from the oven, sprinkle a little
chopped parsley and a few drops of lemon juice✪ Filets de Merlan au Gratin over it,
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 force-
meat 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✪ Paupiettes de Merlan au Gratin 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
Sehaiate the fillets from the bones, proceeding from the tail
o 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.
344 GUIDE TO MODERN COOKERY
1021I—FILETS DE MERLAN ORLY
Raise the fillets and proceed as for ‘‘ Filets de Soles
Olga,’’ No. 893.
1022—MERLAN SUR LE PLAT
Proceed as for ‘‘ Sole sur le Plat,’’ No. 837.
1023—-MERLAN A LA RICHELIEU
Prepare six ‘‘ Merlans a Il’anglaise,’’ No. 1014. Lay thereon
a few slices of truffle. Or dish them simply on their sides;
garnish their top surfaces with the butter prescribed above, and
put a row of truffle slices on the butter.
1024—MORUE AND SALTED COD (Morue et Cabillaud Salé)
Page 199 · 5 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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.
Set to glaze at the last moment.
When taking the whitings out of the oven, sprinkle them with a few drops of lemon juice and a little chopped parsley.
1016—MERLAN A LA COLBERT
Open the whitings down the back, and bone them. Season them; dip them in milk; roll them in flour; and treat them al’anglaise. Fry them; drain them; set them on a long dish; garnish the openings in their backs with butter a la Maitred’Hétei. end border the dish with grooved slices of lemon.
1017—MOUSSELINES DE MERLAN
For the preparation of the mousseline forcemeat, refer to No. 195. The moulding and poaching of these mousselines
are the same as for salmon mousselines, and the preparations suited to the latter may likewise be applied to mousselines de merlans. (See Mousselines de Saumon, Nos. 797 to 799.)
1018—FILETS DE MERLAN AU GRATIN
Raise the fillets from some whitings, and leave the bones quite clean. Lay them on a buttered dish besprinkled with chopped shallots, the bottom of which should have been covered with a few tablespoonfuls of gratin sauce. Surround the fillets with slices of raw mushrooms; set two small, cooked mushrooms upon each fillet; pour a few tablespoonfuls of white wine into the dish, and cover the whole with gratin sauce.
Sprinkle with fine raspings and melted butter, and put the dish in a sufficiently fierce oven to (1) reduce the sauce; (2) allow the gratin to form; and (3) cook the fillets at the same moment of time. In respect of this operation, refer to Complete Gratin, No. 269.
When taking the dish from the oven, sprinkle a little chopped parsley and a few drops of lemon juice over it,
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 o 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.
N.B.—-Whitings prepared in this way may be treated with white wine, Dieppoise, Bercy, fried, &c.
1021—FILETS DE MERLAN ORLY
Raise the fillets and proceed as for ‘‘ Filets de Soles Olga,’’ No. 893.
1022—MERLAN SUR LE PLAT Proceed as for ‘‘ Sole sur le Plat,’’ No. 837.
1023—-MERLAN A LA RICHELIEU
Prepare six ‘‘ Merlans a Il’anglaise,’’ No. 1014. Lay thereon a few slices of truffle. Or dish them simply on their sides; garnish their top surfaces with the butter prescribed above, and put a row of truffle slices on the butter.
1024—MORUE AND SALTED COD (Morue et Cabillaud Salé)
Records on this page
Merlan a la ColbertMerlan a la BercyFilets de Merlan au GratinMerlan en Lorgnette au GratinPaupiettes de Merlan au Gratin