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EIGHT WAYS TO COOK WHITING
BROILED WHITINGS
Trim the fish and score on both sides, dip in oil, broil, and serve with Maitre d'Hotel Sauce.
BOILED WHITINGS
Clean and trim the fish, boil in salted water, drain, and serve with any preferred sauce.
FRIED WHITINGS
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.
FILLETS OF WHITING A LA MAITRE D'HOTEL
Saute the prepared fillets in fresh butter, seasoning with pepper and salt. Drain, and serve with Maitre d'Hotel Sauce.
FILLETS OF WHITING A LA MARECHALE
Parboil the prepared fillets, drain, cool, spread with very thick [Page 452] Cream Sauce, dip in crumbs, then in beaten eggs, then in crumbs, and fry in fat to cover. Serve with any preferred sauce.
FILLETS OF WHITING A L'ORLY
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.
FILLETS OF WHITING A LA ROYALE
Prepare according to directions given in the recipe for Fillets of Whiting a l'Orly, dipping in batter before frying.
WHITING WITH FINE HERBS
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.
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ITALIAN PASTES-PREPARATION, VARIETIES, AND COMPOSITION
... these pastes. In fact, this kind of flour has proved to be so successful that it now takes the place of what was formerly imported. 86. To produce the Italian pastes, the wheat, from which the bran has been removed, is ground into flour. This flour is made into a stiff dough, which is rolled into sheets ...
HOT BREADS-EXAMINATION QUESTIONS
... and flour is usually used for: (a) a thin batter; (b) a thick batter; (c) a soft dough; (d) a stiff dough. (11) Give examples of hot breads made from: (a) thin batters; (b) thick batters; (c) soft doughs; (d) stiff doughs. (12) What will cause a change in the general proportions of liquid and flour for ...
... liquid while baking. Thicken a cupful of beef stock with butter and browned flour, and [Page 207] pour over the fish when nearly done. Sprinkle with crumbs, dot with butter, and brown in the oven. Sprinkle with lemon-juice before serving. BAKED KING FISH WITH WHITE SAUCE Prepare the fish according to ...
METHODS OF COOKING-COOKING PROCESSES
... ones form, rise rapidly, and break, thus producing constant agitation of the water. 38. Boiling has various effects on foods. It toughens the albumin in eggs, toughens the fiber and dissolves the connective tissues in meat, softens the cellulose in cereals, vegetables, and fruits, and dissolves other ...
... heat setting. 3. At around thirty minutes before serving it, bake eight biscuits by using milk and the Bisquick mix as instructed in the package. 4. Stir the prepared frozen vegetables into the chicken mixture. Increase the heat setting to High. Cover it and cook for around 15 minutes. Remove the bay ...
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