Filets de Rougets à l'Italienne

Ingredients

• Six mullets make a nice dish.

Method

1. 1

   Take your mullets and fillet them, making two fillets only of each mullet.

2. 2

   Butter your dish, lay the fillets neatly on, sprinkle over a little salt, lemon juice, and pepper.

3. 3

   Cover them with a buttered paper, and place in a moderate oven till done.

4. 4

   Drain any moisture from the dish into the sauce.

5. 5

   Serve with Sauce Italienne poured over the mullet.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 12. The excerpt below is the record exactly as published.

Filets de Rougets a Tltalienne. Take your mullets and fillet them, making two fillets only of each mullet. Six mullets make a nice dish.

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