Prepare some whiting forcemeat according to
the instructions already given. Roll out the
forcemeat on the table in the form of oval
cutlets two inches and a half long, one inch and
a half wide, and one and three-quarters of ai*
inch thick. Lay these on strips of oiled paper
three-quarters of an inch larger than the cutlets.
Make a hollow in the centre of each boudin
the size of a faithing and three-quarters of an
inch deep. Three-parts fill this with shi-imj^s,
mussels, or oysters, cut into small dice and
mixed in some very stiiHy-reduced allemande
sauce. Cover the sauce entirely with forcemeat.
A quarter of an hour before the boudins are to
be served, di-op them carefully into some hot
but not boiling water shghtly salted, and
simmer gently till the forcemeat is set. Drain
them, dish them in a cu'cle on a hot dish, pour
over them some allemande or ravigote sauce, and
serve. By way of variety, instead of poaching
the boudins, brush them over with egg, roll
them in bread-crumbs, and broil over a clear
but not too fierce fire. Dish them in a circle,
and serve with clear gravy flavoiu-ed with
lemon-juice.
Whiting, Fried.— Clean, skin, and dry
the fish thoroughly in a soft cloth. If they
are not perfectly dried, the egg and bread-
crumbs will not adhere to them. Turn the
tail of each one round and fasten it between
the jaws by means of a small skewer. Brush
the fish over with lightly-beaten egg, and
cover with fine bread-crumbs mixed with a
little flour. Fry in plenty of hot fat till
they are done through and lightly browned;
drain and dry them wcU, and serve on a
dish covered with a napkin. Garnish with
parsley✪ Whiting, Fried. Send anchovy or shrimp sauce to
table in a tureen. Small fried whitings are
frequently used to garnish large flsh, such as
turbot and cod. The whiting, if very large,
should be split open, crumbed, and fried flat,
or they may be filleted, rolled, and fried.
Time to fry small whitings, about six minutes.
Probable cost, 4d. each. Sufficient, one for
each person.
Whiting, Fried, Economical. —
Empty, cleanse, scrape, and wipe the whitings
without skinning them, and score them on each
side to the depth of a quarter of an inch with a
sharp knife. Dip the fish in milk, flour it well,
and fry it in fat till crisp and lightly browned.
Drain it, serve on a hot dish covered with a
napkin, and send anchovy, shrimp, or ravigote
sauce to table with it. Time, about sis minutes
to fry the fish.
Whiting, Hot Pie of Fillets of
(Careme's recipe). — Take the fillets of fifteen
small whitings, wash and trim them without
taking off' the skins. Season highly with salt,
pepper, and nutmeg. Spread thmly over them
a forcemeat of crayfish, with truffles of mush-
rooms ; roll up the fillet (beginning at the small
end) quite round. When thus prepared, spread
some of the same forcemeat at the bottom and
sides of the pie; place upon it ten of the fillets
upright, which should thus cover the bottom ;
pour upon them two spoonfuls of butter scarcely
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✪ Whiting, Hot Pie of Fillets
Page 2276 · 3 recipe records on this page
Presented as published in 1892. 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
Prepare some whiting forcemeat according to the instructions already given. Roll out the forcemeat on the table in the form of oval cutlets two inches and a half long, one inch and a half wide, and one and three-quarters of ai* inch thick. Lay these on strips of oiled paper three-quarters of an inch larger than the cutlets. Make a hollow in the centre of each boudin the size of a farthing and three-quarters of an inch deep. Three-parts fill this with shrimps, mussels, or oysters, cut into small dice and mixed in some very stiffly-reduced allemande sauce. Cover the sauce entirely with forcemeat. A quarter of an hour before the boudins are to be served, drop them carefully into some hot but not boiling water slightly salted, and simmer gently till the forcemeat is set. Drain them, dish them in a cu'cle on a hot dish, pour over them some allemande or ravigote sauce, and serve. By way of variety, instead of poaching the boudins, brush them over with egg, roll them in bread-crumbs, and broil over a clear but not too fierce fire. Dish them in a circle, and serve with clear gravy flavoured with lemon-juice.
Whiting, Fried.— Clean, skin, and dry the fish thoroughly in a soft cloth. If they are not perfectly dried, the egg and breadcrumbs will not adhere to them. Turn the tail of each one round and fasten it between the jaws by means of a small skewer. Brush the fish over with lightly-beaten egg, and cover with fine bread-crumbs mixed with a little flour. Fry in plenty of hot fat till they are done through and lightly browned; drain and dry them well, and serve on a dish covered with a napkin. Garnish with parsley. Send anchovy or shrimp sauce to table in a tureen. Small fried whitings are frequently used to garnish large flsh, such as turbot and cod. The whiting, if very large, should be split open, crumbed, and fried flat, or they may be filleted, rolled, and fried. Time to fry small whitings, about six minutes. Probable cost, 4d. each. Sufficient, one for each person.
Whiting, Fried, Economical. —
Empty, cleanse, scrape, and wipe the whitings without skinning them, and score them on each side to the depth of a quarter of an inch with a sharp knife. Dip the fish in milk, flour it well, and fry it in fat till crisp and lightly browned. Drain it, serve on a hot dish covered with a napkin, and send anchovy, shrimp, or ravigote sauce to table with it. Time, about six minutes to fry the fish.
Whiting, Hot Pie of Fillets of
(Careme's recipe). — Take the fillets of fifteen small whitings, wash and trim them without taking off the skins. Season highly with salt, pepper, and nutmeg. Spread thinly over them a forcemeat of crayfish, with truffles or mushrooms ; roll up the fillet (beginning at the small end) quite round. When thus prepared, spread some of the same forcemeat at the bottom and sides of the pie; place upon it ten of the fillets upright, which should thus cover the bottom ; pour upon them two spoonfuls of butter scarcely
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Records on this page
Whiting, FriedWhiting, Fried, EconomicalWhiting, Hot Pie of Fillets