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WHITING (a I'ltalienne)

Having cleaned the whiting, lay them on a silver or fireproof dish with a small piece of butter, two shallots, and some parsley minced very fine; put them to cook in a moderate oven. While they are cooking, pour over them a glass of white wine and one of stock. When nearly ready, lift them carefully into a saucepan so as not to break them. Add to the sauce a spoonful of strong stock, a piece of butter, a few drops of essence of anchovy, and the juice of a lemon. Replace the whiting in the dish with the sauce, and serve.