Chapter XIV · Fish · No. 1014
Built upon: No. 174Anglaise (for Egg-and-bread-crumbing)
1014—Merlan à l’Anglaise
Open the whitings down the back; loosen the spine, and completely remove it. Season them inside, and treat them No. 174, Anglaise (for Egg-and-bread-crumbing) with very fresh and fine bread-crumbs.
Cook the whitings very quickly in clarified butter; set them on a long dish, and sprinkle them with half-melted butter à la Maître-d’Hôtel.
N.B.—Whitings à l’anglaise may also be grilled, but it is preferable to cook them in clarified butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1014, p. 342. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →