Clean, wash, wipe dry, dip in milk, roll in flour, fry in hot fat to cover, and serve with any preferred sauce.

BAKED WEAKFISH—I

Arrange the fish on a buttered baking-dish with minced onion, parsley, and mushrooms, and salt, pepper, and grated nutmeg to season. Moisten with equal parts of white wine and white stock. Cover with small bits of butter, bring to the boil, and finish cooking in the oven. Take up the fish and thicken the sauce with crumbs, dot with butter, and brown in the oven. Squeeze lemon-juice over and serve in the baking-dish.

BAKED WEAKFISH—II

Clean and split the fish, season with salt and pepper, and put into a buttered baking-pan, skin side up. Rub with butter and bake. Pour over melted butter, sprinkle with minced parsley, and serve.

FILLETS OF WEAKFISH IN CASES

Spread the fillets with chapped oysters mixed with the unbeaten white of egg. Season with salt and pepper, sprinkle with chapped shallots, parsley, and mushrooms. Cover with crumbs, dot with butter, wrap in buttered paper, and bake slowly far half an hour. Serve with VeloutÉ Sauce, seasoned with lemon-juice.

FILLETS OF WEAKFISH À L'ORLY

Season the fillets with salt, pepper, and lemon-juice, dip in flour, then in well-beaten eggs to which two tablespoonfuls of olive-oil have been added, and then in crumbs. Fry in deep fat and serve with Tomato Sauce.

FILLETS OF WEAKFISH À LA HAVRAISE

Season the fillets with salt and pepper and fry for a few minutes in butter. Drain and keep warm. Add to the butter two cupfuls of VeloutÉ Sauce and a wineglassful of white wine. Boil for five minutes, take from the fire, add the yolks of three eggs beaten with the juice of half a lemon, and three tablespoonfuls of butter. Reheat, but do not boil. Add a few cooked mushrooms or oysters to the sauce, pour over the fish, and serve.

TURBANS OF WEAKFISH

Take the fillets of four small weakfish, remove the skin and most of the bones. Spread with chopped oysters mixed with seasoned crumbs, roll up, fasten with skewers, put in a buttered baking-pan, cover with buttered paper, and bake until done. Take out the skewers, cool, dip in crumbs, then in beaten egg, then in crumbs, fry in deep fat, drain, and serve with Ravigote Sauce.