Broiled Red Mullets with Italian Sauce

Ingredients

• four Red Mullets
• a few drops of lemon-juice
• a small quantity of salad-oil
• three shallots
• 1 wineglassful of sherry
• a sufficient quantity of vegetable stock
• 1 tablespoonful of chopped parsley
• the strained juice of half a lemon

Method

1. 1

   Wipe the fish dry, dredge them with salt and pepper, and squeeze lemon juice over them.

2. 2

   Oil sheets of paper, wrap each fish, and broil over a clear fire, turning when done.

3. 3

   Fry shallots in salad oil, add minced mushrooms, sherry, vegetable stock, parsley, and lemon juice.

4. 4

   Simmer for 15 minutes.

5. 5

   Remove fish from paper, place on a hot dish, skim sauce, pour over fish, and serve with cut lemons.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 567. The excerpt below is the record exactly as published.

Broiled Red Mullets with Italian Sauce. — Wipe the fish dry, dredge them over with salt and pepper, and squeeze over a few drops of lemon-juice. Oil with salad-oil as many sheets of note-paper as there are fish, and wrap one of the Mullets up in each sheet. Lay them on a gridiron, and broil over a clear fire, turning when done on one side. Finely chop three shallots, put them in a stewpan with a small quantity of salad-oil, and fry ; next put in a few minced mushrooms, 1 wineglassful of sherry, and a sufficient quantity of vegetable stock to make the sauce. Add 1 table-spoonful of chopped parsley and the strained juice of half a lemon

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