Chapter XIV · Fish · No. 1016
Built upon: No. 174Anglaise (for Egg-and-bread-crumbing)
1016—Merlan à la Colbert
Open the whitings down the back, and bone them. Season them; dip them in milk; roll them in flour; and treat them No. 174, Anglaise (for Egg-and-bread-crumbing). Fry them; drain them; set them on a long dish; garnish the openings in their backs with butter à la Maître-d’Hôtel and border the dish with grooved slices of lemon.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1016, p. 342. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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