Fillets of Barramundi a la Moulia Rouge

Ingredients

• pieces of about three inches square
• pepper to taste
• salt to taste
• about half a pint of milk
• a piece of butter about the size of a nut

Method

1. 1

   Cut the fish into pieces of about three inches square; pepper and salt them and dry on a clean cloth.

2. 2

   Roll each piece neatly, dip into milk and then into breadcrumbs; pack them tightly in a pie-dish; pour in about half a pint of milk; add some more pepper and salt, and put a piece of butter about the size of a nut on each piece of fish, and bake a nice brown.

3. 3

   Slice some beetroot and soak in some white sauce highly seasoned and serve with the fish.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 138. The excerpt below is the record exactly as published.

FILLETS OF BAEEAMUNDI A LA MOULIA EOUGE, Mode. — Cut the fish into pieces of about three inche.^ square ; pepper and salt them and dry on a clean clotL Boll each piece neatly, dip into milk and then into bread crumbs ; pack them tightly in a pie- dish ; pour in aboul half a pint of milk ; add some more pepper and salt, and put a piece of butter about the size of a nut on each piece of fish, and bake a nice brown. Slice some beetroot and soak in some white sauce highly seasoned and serve with the fish. 867— SWEETBEEADS A LA CHASSEUE. Mode. — Get, if possible, calf's throat sweetbreads put them into a basin of warm water with a little salt , allow them to soak about an hour, changing the water four times ; then cut them into pieces of about two inches square ; pepper and salt them ; roll in a little flour ; dip into egg well beaten, then into breadcrumbs, and fry a .nice golden brown in a pan nearly full of boiling dripping. Serve each piece of sweetbread on French beans nicely cooked, and a slice of lemon. Eecipes for Special Menus. 868— LARDED FILLET OF BEEF. Mode. — Get a nice fillet of beef, about six or seven pounds ; tie it neatly, then lard it with thin slices of bacon, one strip to about every two inches of meat. Rub it over with a little fiour ; pepper it well and use plenty of salt ; cover with a well buttered paper and bake. 869— MUSHROOM SAUCE. Mode. — Boil one pint of milk, add pepper and salt to taste

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