A guide to modern cookery

long dish, and sprinkle them with half-melted butter à la Maître-d’Hôtel. N.B.—Whitings à l’anglaise may also be grilled, but it is preferable to cook them in clarified butter. 1015—MERLAN A LA BERCY 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 _à l’anglaise_. Fry them; drain them; set them on a long dish; garnish the openings in their backs with butter à la Maître-d’Hôtel and 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