Red Mullet a la Greque
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 229. The excerpt below is the record exactly as published.
Red Mullet a la Greque. Select small fish if possible. Place them in an oiled pan, and add peeled squeezed tomatoes, parsley-root, fennel, thyme, bay, a little garlic, peppercorns, coriander, and saffron, the latter being the dominating ingredient. Cover with white wine; salt
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