Broiled Red Mullet d la Maitre d’Hbtel.— Clean four
Red Mullets, remove the gills, score them on the sides,
and dip them into water ; wipe dry on a cloth, and put
them on a dish. Cover with 3 table-spoonfuls of salad-oil,
one onion cut in very thin slices, and chopped parsley and
a little salt and pepper. Let them remain for an hour or
so, then drain, remove all the parsley and onion, put them
on a gridiron over a very sharp fire, and broil for five
minutes on each side. Pour Jib. of maitre-d’hotel butter
on a dish, put the fish on it, and serve hot. A little
white wine may lie used instead of the maitre-d’hotel
butter if desired. Garnish with fried parsley.
Broiled Red Mullet en Papillote. — (1) Clean the required
number of fish, wipe them dry both inside and out, dust
over with flour, rub them with warmed butter, and season
with salt✪ Broiled Red Mullets and pepper. Butter as many half-sheets of writing-
paper as there are fish, and dust them with salt and
pepper ; place the fish on them, fold up, fastening the
ends, put them on a gridiron over a clear fire, and broil
for twenty minutes. When done, serve hot in the paper
cases with melted-butter sauce in a tureen.
(2) Clean, cut off the fins, and draw three Red Mullets ;
wash them in a little water, and dry on a cloth. Oil a
piece of paper, put a layer of reduced d’Uxelles sauce on
it about the size of the fish, put the Mullets on it, then
another layer of sauce, fold the paper over, closing the two
edges so as to form a papillote. Place them on a gridiron
over a moderate fire, and broil until done ; put them on
a dish, and serve hot.
(3) Dry the fish on a clean cloth ; lay each one on a
sheet of white paper that has been dipped in salad-oil,
strew finely-minced parsley over, and season with salt and
pepper ; fold the paper over the fish so as to completely
enclose it, lay them on a gridiron, and broil over a clear
fire, turning when done on one side. Spread a folded
napkin or an ornamental dish-paper over a hot dish, and
when the fish are cooked lay them on it, leaving them in
Mullet — co ntin ued.
their papers ; garnish with fried parsley and quarters of
lemon, and serve.
(4) Put two well-cleaned Mullets into a saute-pan with
loz. of butter, 1 teaspoonful of Harvey sauce, and 1 wine-
glassful of wine. Put the pan in the oven, and bake the
Mullets gently for ten minutes. Place them on a dish,
strain the liquor, and add to it four trulHes, a little
parsley, six mushrooms, a small quantity of shallots, 1
teaspoonful of lemon- juice, and a little grated nutmeg and
flour. Put the whole into a saucepan, and boil slowly for
about seven minutes ; then mix in a liaison of three eggs
well beaten in 1 table spoonful of cream. Place the
Mullets on oiled paper, cover with a good quantity of
the sauce, roll the paper over them, and fasten the edges
together. Put them over a clear fire, and broil slowly until
warm on both sides, without burning the paper ; and as
soon as they are done, put them on a napkin on a dish, and
serve very hot.
Page 566 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Broiled Red Mullet d la Maitre d’Hbtel.— Clean four Red Mullets, remove the gills, score them on the sides, and dip them into water ; wipe dry on a cloth, and put them on a dish. Cover with 3 table-spoonfuls of salad-oil, one onion cut in very thin slices, and chopped parsley and a little salt and pepper. Let them remain for an hour or so, then drain, remove all the parsley and onion, put them on a gridiron over a very sharp fire, and broil for five minutes on each side. Pour 1 lb. of maitre-d'hôtel butter on a dish, put the fish on it, and serve hot. A little white wine may lie used instead of the maitre-d’hotel butter if desired. Garnish with fried parsley.
Broiled Red Mullet en Papillote. — (1) Clean the required number of fish, wipe them dry both inside and out, dust over with flour, rub them with warmed butter, and season with salt and pepper. Butter as many half-sheets of writing-paper as there are fish, and dust them with salt and pepper ; place the fish on them, fold up, fastening the ends, put them on a gridiron over a clear fire, and broil for twenty minutes. When done, serve hot in the paper cases with melted-butter sauce in a tureen.
(2) Clean, cut off the fins, and draw three Red Mullets ; wash them in a little water, and dry on a cloth. Oil a piece of paper, put a layer of reduced d’Uxelles sauce on it about the size of the fish, put the Mullets on it, then another layer of sauce, fold the paper over, closing the two edges so as to form a papillote. Place them on a gridiron over a moderate fire, and broil until done ; put them on a dish, and serve hot.
(3) Dry the fish on a clean cloth ; lay each one on a sheet of white paper that has been dipped in salad-oil, strew finely-minced parsley over, and season with salt and pepper ; fold the paper over the fish so as to completely enclose it, lay them on a gridiron, and broil over a clear fire, turning when done on one side. Spread a folded napkin or an ornamental dish-paper over a hot dish, and when the fish are cooked lay them on it, leaving them in
Mullet — co ntin ued.
their papers ; garnish with fried parsley and quarters of lemon, and serve.
(4) Put two well-cleaned Mullets into a saute-pan with loz. of butter, 1 teaspoonful of Harvey sauce, and 1 wineglassful of wine. Put the pan in the oven, and bake the Mullets gently for ten minutes. Place them on a dish, strain the liquor, and add to it four trulHes, a little parsley, six mushrooms, a small quantity of shallots, 1 teaspoonful of lemon- juice, and a little grated nutmeg and flour. Put the whole into a saucepan, and boil slowly for about seven minutes ; then mix in a liaison of three eggs well beaten in 1 table spoonful of cream. Place the Mullets on oiled paper, cover with a good quantity of the sauce, roll the paper over them, and fasten the edges together. Put them over a clear fire, and broil slowly until warm on both sides, without burning the paper ; and as soon as they are done, put them on a napkin on a dish, and serve very hot.
Records on this page
Broiled Red MulletsBroiled Red Mullets in CasesBroiled Red Mullet d la Maitre d’HbtelBroiled Red Mullet en Papillote