<h2>EIGHT WAYS TO COOK WHITING</h2>
<h3>BROILED WHITINGS</h3>
<p class="indent">
Trim the fish and score on both sides, dip in oil, broil, and serve
with Maître d'Hôtel Sauce.</p>
<h3>BOILED WHITINGS</h3>
<p class="indent">
Clean and trim the fish, boil in salted water, drain, and serve
with any preferred sauce.</p>
<h3>FRIED WHITINGS</h3>
<p class="indent">
Trim and skin the fish, skewer in a circle, dip into beaten eggs,
then in seasoned crumbs, and fry in fat to cover. Serve with any
preferred sauce.</p>
<h3>FILLETS OF WHITING À LA MAÎTRE D'HÔTEL</h3>
<p class="indent">
Sauté the prepared fillets in fresh butter, seasoning with
pepper and salt. Drain, and serve with Maître d'Hôtel
Sauce.</p>
<h3>FILLETS OF WHITING À LA MARÉCHALE</h3>
<p class="indent">
Parboil the prepared fillets, drain, cool, <SPAN name="page_452"><span class="page"></span></SPAN> spread with very thick Cream Sauce,
dip in crumbs, then in beaten eggs, then in crumbs, and fry in
fat to cover. Serve with any preferred sauce.</p>
<h3>FILLETS OF WHITING À L'ORLY</h3>
<p class="indent">
Fillet the whitings and remove the skin from each. Marinate for
two hours in oil and vinegar with pepper, salt, thyme, bay-leaf,
parsley, and shallot to season. Drain, dip in flour, and fry in
deep fat.</p>
<h3>FILLETS OF WHITING À LA ROYALE</h3>
<p class="indent">
Prepare according to directions given in the recipe for Fillets
of Whiting à l'Orly, dipping in batter before frying.</p>
<h3>WHITING WITH FINE HERBS</h3>
<p class="indent">
Clean and skin the fish well and fasten them with their tails in
their mouths. Put on a buttered baking-dish, season with salt,
pepper, and powdered sweet herbs, pour over a little melted butter,
cover, and bake. Allow one fish for each person and serve in the
dish in which they are baked.</p>
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