Cassell's dictionary of cookery

Whiting Quenelles. — Prepare some whiting forcemeat, and keep it upon ice till required (see Whiting Forcemeat). Take two spoons of the size it is intended the quenelles should be, and fill one of them with the forcemeat. Dip the other spoon into boiling water, remove the quenelle with it, and put it in a buttered saucepan. Repeat until there are as many quenelles as are desired. Pour over them some stock, and boil them gently tiU firm. Take up the quenelles, put them into a dish, pour a little fish sauce round them, and serve. Time to boil the quenelles, about ten minutes. Whiting, Sauce for.— Whitings may be served with plain melted butter, or with shrimp, anchovy, maitre d'hotel, piquant, tomato, ravigote, white, or Dutch sauce. Sometimes they are sent to table with no other accompaniment than a cut lemon. Whiting, Stewed.— Skin, cleanse, and fillet three full-sized whitings, trim the fillets neatly, and divide them into halves. Season with pepper, salt, and grated lemon-rind, and sprinkle over them a pinch of powdered mixed sweet herbs. Dissolve a slice of fresh butter in a saucepan, put the fish into it, and let them simmer gently for ten minutes. Pour a glass of sherry over them, and add the strained juice of half a lemon. Let them heat three or four minutes. Take them up carefully, put them on a dish, and pour the sauce over them. Serve immediately. Time, a quarter of an hour to simmer the fish. Probable cost, whitings, 4d. to 8d. each. Sufficient for three or four persons. Whiting, Wholesomeness of.— The whiting is very tender and delicate ; it possesses these qualities in a greater degree than any other fish which our coasts afford. It ia not a very nutritive food, but it produces no stimulating action on the system, and not being oily or viscid is easily digested, and therefore well suited to delicate stomachs, and to patients labouring under various complaints, in which the daily use of even the least exciting meat might prove injurious. Whiting with Gaper Sauce.— Cleanse, scrape, and dry two full-sized whitings, and score them on both sides to the depth of a quarter of an inch with a sharp knife. Season with pepper and salt, lay them in a buttered baking-dish, and pour over them a large wine-glassful of light wine. Put them in the oven, and bake gently till done enough. Make the third of a pint of melted butter, stir into it the liquor from the fish, and add two table-spoonfuls of bruised capers. Pour it over the fish, and serve. Time to bake the fish, a quarter of an hour. Probable cost, whitings, 4d. to 8d. each. Sufficient for two or three persons. Whiting with Herbs.— Take off the heads and tails, and lay the fish in a stewpan rubbed well with butter, with a handful of mixed herbs chopped fine. Sprinkle with melted butter and a glassful of white wine. When "WHI ( 1122 ) WHO half -boiled, turn the fish ; when done enough, take them out. Add a piece of butter rolled in flour to the sauce, let it thicken, and serve the fish upon it with the juice of a lemon.