Baked Whitings à la Française
A historical recipe from Modern cookery for private families, by Eliza Acton (1882).
A historical recipe
Modern cookery for private families, by Eliza Acton (1882). Project Gutenberg eBook #72482.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Modern cookery for private families, by Eliza Acton (1882). Digitised by Project Gutenberg, eBook #72482 (https://www.gutenberg.org/ebooks/72482). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- a teaspoonful of parsley
- two glasses of light white wine
- a tablespoonful of water
- a teaspoonful of lemon-pickle
Method
- Proceed with these exactly as with the soles au plat of this chapter;
- or, pour a little clarified butter into a deep dish, and strew it rather thickly with finely-minced mushrooms mixed with a teaspoonful of parsley, and (when the flavour is liked, and considered appropriate) with an eschalot or two, or the white part of a few green onions, also chopped very small.
- On these place the fish after they have been scaled, emptied, thoroughly washed, and wiped dry: season them well with salt and white pepper, or cayenne;
- sprinkle more of the herbs upon them;
- pour gently from one to two glasses of light white wine into the dish, cover the whitings with a thick layer of fine crumbs of bread, sprinkle these plentifully with clarified butter, and bake the fish from fifteen to twenty minutes.
- Send a cut lemon only to table with them.
- When the wine is not liked, a few spoonsful of pale veal gravy can be used instead;
- or a larger quantity of clarified butter, with a tablespoonful of water, a teaspoonful of lemon-pickle and of mushroom catsup, and a few drops of soy.
- 15 to 20 minutes.