Ragodt of Fillets of Red Mullet in a Paper Case
From The encyclopaedia of practical cookery, 1892
Serves 6
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 567. The excerpt below is the record exactly as published.
Ragodt of Fillets of Red Mullet in a Paper Case.— Put some fillets of Red Mullet in a saute-pan with oil, and sautii them ; when cooked, drain the fillets, and put them in reduced veloute sauce, with chopped cooked fine herbs. Fill a paper case with a block of bread cut to fit it, then turn it over on to a dish ; procure a double plaited case, and stand it on the other. Whip the whites of some eg^s in very hot, but not boiling, bechamel sauce till firm. Put a layer of the prepared ragoftt in the case, next a layer of cooked soft roes, then a layer of oysters, and For details respecting Culinary Processes , Utensils , Sauces , &c.t rejerred to , see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 957 Mullet — continued. another layer o' the ragoftt ; proceed in this manner till the case is full, then put a layer of the whipped bechamel sauce and eggs over the top, smoothing it with the blade of a knife ; sift over grated breadcrumb or Parmesan cheese
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Cook this with the app: pantry check, scaling, and the assistant.