Mougets d la Venitienne
From The new century cookery book, 1901
Serves 1
The remainder of the sauce can be served separately.
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 184. The excerpt below is the record exactly as published.
Mougets d la Venitienne. — Clean and wash five nice red mullets, wipe them dry ; put into a saute-pan one dessertspoonful of chopped parsley, one of chopped onions, one of chopped mush- rooms, two tablespoonfuls of sweet oil, and a small glass of sherry, lay in the mullets, season with pepper and salt, moisten with a little white stock, cover them over with a buttered paper, and set them in a moderate oven for about half an hour. When done, remove paper, dish up the fish and keep warm, take off the oily substance from the pan, put it on the fire with two ladlefuls of brown sauce (No. 236), one dessertspoonful of anchovy essence, and a pinch of sugar ; let it boil for a few minutes, and pass through a sieve ; garnish the mullets with large Spanish olives, stuffed with fish forcemeat and mushroom- heads, each of which has a small slice of truffle
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