yonnaise or Tartar Sauce.

WHITEFISH CROQUETTES

One cupful of cold boiled fish flaked fine.
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Add to it half a cupful of mashed potatoes, half a cupful of
bread-crumbs, half a cupful of cream, the beaten yolks of two eggs,
and salt and pepper to season. Shape into croquettes, dip into
the beaten white of eggs, then into crumbs, and fry in deep fat.
Garnish with parsley and serve with any preferred sauce.

WHITEFISH WITH FINE HERBS

Put a large whitefish in a buttered baking-pan with salt, pepper,
grated nutmeg, minced parsley, chopped onions, and mushrooms to
season. Moisten with white wine and white stock, and bake, basting
frequently. Cover with Veloute Sauce, sprinkle with crumbs, dot
with butter, bake brown, squeeze lemon-juice over, and serve.

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EIGHT WAYS TO COOK WHITING

BROILED WHITINGS

Trim the fish and score on both sides, dip in oil, broil, and serve
with Maitre d'Hotel Sauce.

BOILED WHITINGS

Clean and trim the fish, boil in salted water, drain, and serve
with any preferred sauce.

FRIED WHITINGS

Trim and skin the fish, skewer in a circle, dip into beaten eggs,
then in seasoned crumbs, and fry in fat to cover. Serve with any
preferred sauce.

FILLETS OF WHITING A LA MAITRE D'HOTEL

Saute the prepared fillets in fresh butter, seasoning with pepper
and salt. Drain, and serve with Maitre d'Hotel Sauce.

FILLETS OF WHITING A LA MARECHALE

Parboil the prepared fillets, drain, cool, spread with very thick
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Cream Sauce, dip in crumbs, then in beaten eggs, then in crumbs,
and fry in fat to cover. Serve with any preferred sauce.

FILLETS OF WHITING A L'ORLY

Fillet the whitings and remove the skin from each. Marinate for
two hours in oil and vinegar with pepper, salt, thyme, bay-leaf,
parsley, and shallot to season. Drain, dip in flour, and fry in
deep fat.

FILLETS OF WHITING A LA ROYALE

Prepare according to directions given in the recipe for Fillets
of Whiting a l'Orly, dipping in batter before frying.

WHITING WITH FINE HERBS

Clean and skin the fish well and fasten them with their tails in
their mouths. Put on a buttered baking-dish, season with salt,
pepper, and powdered sweet herbs, pour over a little melted butter,
cover, and bake. Allow one fish for each person and serve in the
dish in which they are baked.

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ONE HUNDRED MISCELLANEOUS RECIPES

BAKED FISH

Prepare a Cream Sauce, seasoning with grated onion, minced pa