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WHITING, FILLETS OF (a la Maitre d'Hotel)

Take the fillets of four whiting after having washed them clean. Cut each fillet in two, brush them with yolk of egg, season with pepper and salt, and dip them into bread-crumbs and next into clarified butter. Broil them to a fine brown, dish them in circular form, and mask them with Maitre d'Hotel sauce (which see).