Home › The Principles of Cookery › Whiting, with Sweet Herbs

Whiting, with Sweet Herbs

Clean, wash, and dry five large whiting, fill the insides with quenelles of whiting, and lay them in a kettle on a strainer well buttered; cover them with eight ounces of fresh butter in which you have mingled salt, pepper, and grated nutmeg sufficient for their seasoning. Add two pounds of chopped mushrooms, two spoonfuls of chopped parsley, a small shallot chopped and blanched, the juice of a lemon, and half a pint of Chablis wine. Half an hour before serving, make the fish boil, moistening them from time to time with their liquor; then make them simmer gently with the heat applied from above and below. When ready to serve, drain and dish them; pour their liquor over them, and send to table.