Red Mullet en Papillote
From Cassell's dictionary of cookery, 1892
Serves 1
Can also be baked instead of broiled.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1503. The excerpt below is the record exactly as published.
Red Mullet en Papillote.— Take out the gills, wash, wipe the fish carefully, and flour it. Take a piece of letter-paper, cut it in the shape of a heart, and oil it. Season with pepper and salt, lay the mullet on one side, and season this also. Fold the paper over, and turn over the edges securely. Broil the fish on a gentle fire until it is hghtly browned on both sides without the paper being at all burnt, and serve it in the paper on a hot dish. It will be excellent without sauce, but if this is required, melted butter, anchovy sauce, Dutch sauce, or Italian sauce
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