Baked Red Mullets with Olives

Ingredients

• a sufficient quantity of breadcrumbs
• as much warm milk as they will absorb
• 1oz. or 2oz. of butter
• 1 table-spoonful of finely-chopped parsley
• season to taste with salt
• season to taste with pepper
• a moderate quantity of spices
• the beaten yolk of one or two eggs
• plenty of olive oil
• a couple of shallots
• a sufficient quantity of clear stock
• season to taste with salt, pepper, and a moderate quantity of spices

Method

1. 1

   Soak breadcrumbs in milk, then mix with butter, parsley, salt, pepper, spices, and egg yolks.

2. 2

   Stuff the Mullets, place in a baking dish, dust with salt and pepper, and pour olive oil over.

3. 3

   Bake in a moderate oven.

4. 4

   Fry shallots, dust with flour, add stock, season, and boil.

5. 5

   Simmer olives in the sauce, serve over cooked Mullets.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 563. The excerpt below is the record exactly as published.

aked Red Mullets with. Olives. — Put a sufficient quan- tity of breadcrumbs into a basin to stuff the Mullets, pour over as much warm milk as they will absorb, and leave until well soaked. Beat the crumbs up together with loz. or 2oz. of butter and 1 table-spoonful of finely-chopped parsley, season to taste with salt, pepper, and a moderate quantity of spices, bind it with the beaten yolk of an egg, and stuff the fish with it. Dust the Mullets with salt and pepper, lay them in a baking-dish with plenty of olive oil, and bake them in the oven. Chop some shallots, put them in a stewpan with a lump of butter, and fry until nicely browned ; dust over with Hour, pour in as much clear stock as will make the requisite quantity of sauce, season to taste with salt and pepper, and stir over the fire until boiling. Stone and partially boil plenty of Spanish olives, lay them in a stewpan, strain the sauce over them, and simmer at the edge of the fire for ten minutes. When the Mullets are cooked, lay them on a hot dish, pour over the sauce, and serve. Baked Red Mullets en Papillote. — Fold each Mullet sepa- rately in well-oiled paper, tie the ends, passing the string once or twice round the fish (see Fig. 1199), and bake them in a moderate oven for twenty -five minutes; lay them on a hot dish, mix the gravy from them with 1 teaspoonful of anchovy sauce, 2 or 3 table-spoonfuls of port or sherry, the strained juice of half a lemon, a lump of butter, and sufficient flour to thicken ; boil this sauce, and serve it in a small tureen. Cut the string from the fish, Mullet — continued. but serve them in the paper wrapper in which they were baked. Baked Red Mullets with Tomatoes. — Prepare the Mullets and nib them over with salt and pepper; thickly butter a baking-dish, lay the Mullets in it, side by side, strew over plenty of finely-chopped parsley, and moisten with a few table-spoonfuls of tomato sauce. Cover the fish with a sheet of paper saturated with olive oil, and bake in a moderate oven. When cooked, remove the paper, and serve the fish in the dish hi which they were cooked while very hot. Baked Stuffed Red Mullets with Olives. — Prepare the following stuffing: Soak in milk a sufficient quantity of breadcrumb, then squeeze them dry ; mix with them 2oz. of butter, a moderate quantity of finely-minced parsley, pepper, salt, and spices to taste, and work in well the beaten yolks of one or two eggs. Stuff the Mullets with this mixture, lay them in a baking-dish, dust with salt and pepper, pour over plenty of olive oil, and bake in a moderate oven. Slice a couple of shallots, put them in a saucepan with a little olive oil, and fry until nicely browned. Dredge the shallots with flour, pour in a sufficient quantity of clear stock

Cook this with the app: pantry check, scaling, and the assistant.