Broiled Red Mullets in Cases

Ingredients

• 1 table-spoonful of fine herbs
• a good quantity of maitre-d’hotel sauce
• two well-cleaned Mullets

Method

1. 1

   Clean and prepare the Mullets, marinade them, wrap in oiled paper cases with fine herbs, set on a gridiron over slack fire, cook for twenty minutes, turn and cook the other side.

2. 2

   Remove from cases, pour over maitre-d’hotel sauce mixed with liquor from the cases, and serve.

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.

Broiled Red Mullets in Cases. -Clean and prepare the Mullets; marinade them well, wrap them up in well-oiled paper cases made of a size only sufficient to hold the Mullets with 1 table-spoonful of fine herbs under and over them, set the fish on a gridiron over a slack fire, cook for twenty minutes, then turn them over and cook the other side. Remove from the cases when done, put them on a dish, pour over a thick maitre-d’hdtel sauce mixed with the liquor in the cases from the fish, and serve. 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 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

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