Billets of Gray Mullets Sautes

Ingredients

• Clean the fish
• passing a sharp knife
• 1 wineglassful of sherry
• 4 pint of melted butter
• 1 teacupful of milk
• sprinkle some salt
• sprinkle some pepper
• chopped parsley

Method

1. 1

   Fillet the fish, butter a saute-pan, add fillets with salt, pepper, and parsley.

2. 2

   Squeeze lemon juice and add sherry.

3. 3

   Cook over brisk fire, turning carefully.

4. 4

   Drain and serve on mashed potatoes with melted butter and milk sauce.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 561. The excerpt below is the record exactly as published.

Billets of Gray Mullets Sautes. — Clean the fish, then fillet them by passing a sharp knife between the bones and the flesh, and cut each fillet into halves. Butter a saute-pan, put in the fillets, sprinkle some salt, pepper, and chopped parsley over them, squeeze in the juice of a lemon, and add 1 wineglassful of sherry. Cook the fillets over a brisk fire, turning them carefully when cooked on one side. Drain and lay them on a bed of mashed potatoes that has been prepared on a hot dish. Put 4 pint of melted butter in the saute-pan with 1 teacupful of milk

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