1018—Filets de Merlan au Gratin

Raise the fillets from some whitings, and leave the bones quite clean. Lay them on a buttered dish besprinkled with chopped shallots, the bottom of which should have been covered with a few tablespoonfuls of No. 268, Gratins sauce. Surround the fillets with slices of raw mushrooms; set two small, cooked mushrooms upon each fillet; pour a few tablespoonfuls of white wine into the dish, and cover the whole with No. 268, Gratins sauce.

Sprinkle with fine raspings and melted butter, and put the dish in a sufficiently fierce oven to (1) reduce the sauce; (2) allow the No. 268, Gratins to form; and (3) cook the fillets at the same moment of time. In respect of this operation, refer to Complete Gratin, No. 269, Complete Gratin.

When taking the dish from the oven, sprinkle a little chopped parsley and a few drops of lemon juice over it.

N.B.—If the whiting be treated whole, the procedure remains the same.