Braised Red Mullets

Ingredients

• eight Red Mullets
• sprinkle with salt
• sprinkle with pepper
• sprinkle with flour
• butter spread thickly over
• a little chopped shallot
• a little white wine
• 4 table-spoonfuls of melted glaze
• 5 table-spoonfuls of tomato puree
• 3oz. of butter
• the juice of a lemon
• a little finely-chopped parsley

Method

1. 1

   Clean and draw the fish, sprinkle with salt, pepper, and flour.

2. 2

   Put in a saucepan with butter and chopped shallot.

3. 3

   Add white wine, cover, and cook with live coal on the lid.

4. 4

   Prepare sauce by adding melted glaze to the liquor, boil, sieve into another saucepan, add tomato puree, boil again, then add butter, lemon juice, and parsley.

5. 5

   Pour sauce over fish and serve hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 565. The excerpt below is the record exactly as published.

Braised Red Mullets. — Clean and draw eight Red Mullets, sprinkle with salt, pepper, and flour, and put them in a saucepan with butter spread thickly over, and sprinkled with a little chopped shallot. Put the pan on the fire, add a little white wine, and when it boils cover the pan, putting live coal on the lid, and complete the cooking. Put the fish on a dish, and prepare the following sauce : Add to the liquor in the saucepan 4 table-spoonfuls of melted glaze, boil up, and pass it through a fine sieve into another For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. 956 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Mullet — continued. saucepan, adding 5 table-spoonfuls of tomato puree. Boil up again, and then remove the pan to the side of the fire and add 3oz. of butter pulled in small pieces, the juice of a lemon, and a little finely -chopped parsle

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