1019—Paupiettes de Merlan au Gratin

Raise some fillets of whiting; coat them with a fish forcemeat combined with fine herbs, and roll them into scrolls. Set these rolled fillets on a round, buttered No. 268, Gratins dish sprinkled with chopped shallots, the bottom of which should have been covered with No. 268, Gratins sauce.

Surround them with a border of sliced, raw mushrooms; place a small, cooked mushroom on each fillet, and proceed for the rest of the operation exactly as explained under “Filets de Merlan au Gratin.”