Whiting Alla Genovese Recipe

Ingredients: Whiting, butter, pepper, salt, bay leaf claret, parsley,

onions, garlic capers, vinegar, Espagnole sauce, mushrooms, anchovies.



Put one or two whiting into a stewpan with two ounces of butter, salt,

pepper, two bay leaves, and a glass of claret or Burgundy; cook on a hot

fire and turn the fish when necessary. Have ready beforehand a remoulade

sauce made in the following manner: Put in a saucepan 1 1/2 ounces of

butter, half a teaspoonful of chopped parsley, half an onion, a clove of

garlic (with one cut), four capers, one anchovy, all chopped up except

the garlic. Then add three tablespoonsful of vinegar and reduce the

sauce. Add two glasses of Espagnole sauce (No. 1) and a little good

stock; boil it all up (take out the garlic and bay leaves) and pass

through a sieve, then pour it over the whiting. Boil it all again for

a few minutes, and before serving garnish with a few button mushrooms

cooked separately. The remoulade sauce will be much better if made some

hours beforehand.

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