Red Mullet a la Parisienne (Rougets a la Parisienne)

Ingredients

• 3 or 4 small mullets
• 1 small onion
• Seasoning
• 1 glass white wine
• 2 tomatoes
• 1 dessert-sp. salad oil
• 1 tea-sp. vinegar
• 1 tea-sp. chopped parsley
• Lemon

Method

1. 1

   Peel and slice the onion very thinly, and pull it apart into rings.

2. 2

   Put these into a small saucepan with the wine, and cook for 5 or 6 minutes.

3. 3

   Prepare the mullets by emptying them through the gills, trimming and washing them.

4. 4

   Place them in a fireproof dish and pour the hot wine and water over them.

5. 5

   Cover with greased paper, and cook in the oven about 20 minutes without allowing the liquid to boil.

6. 6

   When ready, arrange them on an oval dish, lift out the onion rounds from the liquid and reduce the liquid until only 2 or 3 tablespoonfuls remain.

7. 7

   Pour this around the fish and set aside until cold.

8. 8

   Make a salad with the tomatoes, season and mix with oil and vinegar.

9. 9

   When the fish is cold, arrange the salad down the centre of each fish.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 193. The excerpt below is the record exactly as published.

1 tea-sp. chopped parsley 1 tomato. A pinch of nutmeg. 1 oz. butter. 1 gill white wine. \ gill fish stock. | oz. flour. Pepper and salt. Lemon juice. Clean the fish carefully, and wipe them dry in- a cloth. Put half the butter into a small saucepan, and when melted add to it the shallot finely chopped. Cook a minute or two without allowing it to brown, then add the tomato cut in small pieces, the mush- rooms also cut small, parsley and seasoning. Allow this to cook for five minutes. Put the flour into a small basin and mix it smoothly with the fish stock and wine, add this to the mixture in the saucepan, bring to the boil and cook slowly for 10 minutes. Then remove the saucepan from the fire, and add the remainder of the butter. Take some paper cases, large enough to hold one mullet each, and grease them well with salad oil. Put a FISH 121 small spoonful of the mixture at the bottom of each, place a fish on the top, and then more of the mix- ture. Squeeze a few drops of lemon juice over the top. Arrange the cases on a tin, being careful to see that they stand perfectly flat, and bake in a good oven until the fish is cooked. Garnish with a little parsley or chervil, and serve immediately. Note. — Other mixtures may be used in place of the above, and the fish may be wrapped in a heart- shaped piece of paper if the cases are not obtainable. Time to bake, 10 to 12 minutes. Sufficient for 4 or 5 persons. 371. Red Mullet a la Parisienne (Rougets a la Parisienne) 3 or 4 small mullets. 1 small onion. Seasoning. 1 glass white wine. 2 tomatoes. 1 dessert-sp. salad oil. 1 tea-sp. vinegar. 1 tea-sp. chopped pars- ley. Lemon

Cook this with the app: pantry check, scaling, and the assistant.