Grilled Red Mullet
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 202. The excerpt below is the record exactly as published.
GRILLED RED MULLET Carefully wipe the mullet; cisel it on either side to a depth in proportion to the thickness of its flesh and at closer intervals the thicker the latter is, in order to facilitate the cooking ; season it with salt and pepper; sprinkle it with a little oil and a few drops of lemon juice; spread a few slices of lemon
Cook this with the app: pantry check, scaling, and the assistant.