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WHITING, FILLETS OF (a la Juive)

Remove the fillets from three medium-sized whiting, fold each in two, pare neatly, and put in a deep dish; season with pepper and salt, sprinkle over them two table-spoonfuls of olive oil, a table-spoonful of French wine, and a dessert-spoonful of chopped parsley; let them lie in soak for from one to two hours. Drain them, dip them in frying batter, fry in hot clarified fat till of a golden colour, drain on a cloth or paper, dish up on a folded napkin, garnish with fried parsley, and serve with a sauce made as follows. Melt an ounce of butter in a saucepan. stir in one ounce of flour, and cook for a few minutes without browning it. Add gradually half a gill of fish stock, and three-quarters of a pint of white stock, stir until it boils, and let it simmer for twenty minutes. Pound a lobster coral in a mortar with an equal quantity of fresh butter, rub this through a sieve, and stir it into the sauce. Stir in three egg-yolks one at a time. Season to taste with a pinch of cayenne, salt, and lemon-juice. Whisk well over a slow fire, but do not let the sauce boil again. Pass through a strainer, and serve with the fillets.