Chapter XIV · Fish · No. 1015
1015—Merlan à la Bercy
Slightly open the whitings down the back, with the view of promoting their cooking process. Lay them on a buttered dish sprinkled with finely-chopped shallots, and moisten them with white wine and fish fumet. Add one-half oz. of butter per whiting, and cook in the oven, basting often the while. The moment when the whitings are quite done should be coincident with the almost complete reduction of their cooking-liquor.
Set to glaze at the last moment.
When taking the whitings out of the oven, sprinkle them with a few drops of lemon juice and a little chopped parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1015, p. 342. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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