1020—Merlan en Lorgnette au Gratin

Separate the fillets from the bones, proceeding from the tail to the head, and completely remove the spine near the head. Cover the fillets with fish forcemeat “aux fines herbes,” and roll them into scrolls with their tail-ends inside.

Set them on a round dish sprinkled with chopped shallots and covered with No. 268, Gratins sauce, placing them side by side, all round the dish, with the whitings’ heads in the centre; and proceed for the rest of the operation as explained under No. 1018, Filets de Merlan au Gratin.

N.B.—Whitings prepared in this way may be treated with white wine, Dieppoise, Bercy, fried, &c.