Red Mullet au Gratin

Ingredients

• 2 red mullet
• 4 glass white wine
• 1 tea-sp. ketchup
• 1 tea-sp. anchovy sauce
• 6 button mushrooms
• 1 oz. butter
• 1 tea-sp. chopped pars-ley
• 1 shallot
• Grated lemon rind
• 1 table-sp. browned bread-crumbs
• Salte. Ppper.

Method

1. 1

   Choose fairly large fish, wash and cleanse them.

2. 2

   Chop shallot and mushrooms, mix with parsley, lemon rind, pepper, and salt.

3. 3

   Grease a fireproof dish, sprinkle half of the mixture, score the fish, lay them on top, sprinkle the rest of the mixture, cover with breadcrumbs, mix wine, ketchup, and anchovy sauce, pour around the sides, lay on remaining butter, and bake until ready.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 152. The excerpt below is the record exactly as published.

Red Mullet au Gratin (Rougets au Gratin) 2 red mullet. 4 glass white wine. 1 tea-sp. ketchup. 1 tea-sp. anchovy sauce. 6 button mushrooms. 1 oz. butter. 1 tea-sp. chopped pars- ley. 1 shallot. Grated lemon rind. 1 table-sp. browned bread-crumbs. Salte. Ppper.

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