The encyclopaedia of practical cookery

Mullet — continued. another layer of the ragoftt ; proceed in this manner till the case is full, then put a layer of the whipped bechamel sauce and eggs over the top, smoothing it with the blade of a knife ; sift over grated breadcrumb or Parmesan cheese, and brown it under a hot salamander. Keep this entree at the mouth of a slow oven for ten minutes, then serve it while very hot, with a sauceboatful of veloute sauce reduced with some fish broth. Red Mullet à l'Italienne. — Wipe the fish on a dry cloth, and lay it on a sheet of well-buttered paper ; squeeze a few drops of lemon-juice over it, strew with finely-minced parsley, salt, and pepper, and fold the paper up over it. Chop two shallots, put them in a stewpan with 2 tablespoonfuls of salad-oil, and fry them. Put in with the shallots 1 teacupful of finely-minced mushrooms; 1 breakfast-cupful of Spanish sauce, 1 table-spoonful of minced parsley, and the strained juice of half a lemon, and boil gently at the side of the fire for fifteen minutes. Place the fish on a gridiron, and broil it over a clear fire ; when cooked, remove the paper and place the Mullets on a hot dish. Skim the fat off the sauce, pour it over the fish, and serve. Red Mullets a la Provenpal. — Prepare a stuffing of the hard-boiled yolks of eggs mixed with some chopped parsley, a little butter and garlic, and made of the required consistence with well-beaten eggs. Clean and draw three Red Mullets, fill them with the stuffing, wrap them up in wellbuttered papers, and broil over a moderate fire until done. Take off the papers, put them on a dish, pour over maitre-d'hôtel butter mixed with a little garlic butter, and serve hot. Red Mullets in Cornets. — Put 2 table-spoonfuls of chopped onions and shallots into a saucepan with a little oil, and fry to a light colour; add 4 table-spoonfuls of finely-chopped mushrooms, reduce their moisture, and put in a few tablespoonfuls of capers, and a little parsley and pieces of anchovy chopped together. Clean six Red Mullets, sprinkle with salt and pepper, and baste them with oil. Cut some pieces of paper in triangular form, oil them on one side only, and make them into cornets, according to the size of the Mullets. Cover each side of the fish with a little of the onion mixture, put them into the cornets, fold these over, and put them on a gridiron with a thick piece of oiled paper under to prevent them burning. When hot on both sides, put them on a dish and serve. This method of serving Mullets is advocated by Dubois. Stewed Red Mullets. — (1) Clean the fish, wash them well, and trim off their gills. Peel and chop three onions, put them into a mortar, pound them, season with salt, pepper, and mixed spices, mix in the yolks of three eggs and 2 or 3 table-spoonfuls of water, and beat well with a wooden spoon. Put the Mullets into a deep dish, pour over the mixture, and let them macerate for two or three hours. Put 3 or 4 table-spoonfuls of finely-chopped parsley into a stewpan with 1 teacupful of olive oil, and toss it about over the lire till hot ; then pour in 4 pint of water, season with salt, and keep it over the fire till beginning to boil. Put the Mullets in the stewpan with the parsley, &c., and stew them gently till tender. When cooked, drain the Mullets, arrange them on a hot dish, and serve.