A guide to modern cookery

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 to 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. 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 à l’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) Salted cod bought in England has generally been fished somewhere along the English coast, and is, as a rule, of recent salting. It has not the peculiar flavour of the Icelandic _morue_, or that of the