Modern cookery for private families

bread, next into clarified butter, and a second time into the bread-crumbs (or, to shorten the process, a portion of clarified butter may be mixed with the eggs at first), and served with good melted butter, or thickened veal gravy seasoned with cayenne, lemon-juice, and chopped parsley. Five minutes will fry the fillets, even when very large rather more time will be required to broil them. TO BOIL WHITINGS. (_French Receipt_) Having scraped, cleansed, and wiped them, lay them on a fish-plate, and put them into water at the point of boiling; throw in a handful of salt, two bay leaves, and plenty of parsley well washed and tied together; let the fish _just simmer_ from five to ten minutes, and watch them closely that they may not be overdone. Serve parsley and butter with them, and use in making it the liquor in which the whitings have been boiled. Just simmered from 5 to 10 minutes. BAKED WHITINGS À LA FRANÇAISE. 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