1777 Merlans à l’Anglaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Open the whiting along the back from head to tail, remove the backbones and allow the fillets to lie flat and unseparated. Season, flour, egg and breadcrumb using very fine white crumbs.

Shallow fry in clarified butter on both sides, arrange on an oval dish and coat with softened Maître d’Hôtel Butter.