Fillets of Whitings in Papillotes with Fine Herbs from Mrs A.B. Marshall's Cookery Book by Agnes B.
Take some perfectly fresh whiting, skin them, then remove the fillets, taking every particle of bone from them; if the fish is large each fillet can be cut in two; bat them carefully with a choppin...
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Ingredients
- warm butter
- salt
- parsley
- eschalot
- onion
- mushroom
- peppercorns
- herbs
- lemon
- flour
- butter
- cream
- fish stock
- mullet
- manner
- fish
- cold water
- white pepper
- papers
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