Red Mullet in Cases (Rougets en Caisses)

Ingredients

• 4 or 5 red mullets
• 3 fresh mushrooms
• 2 shallots
• 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

Method

1. 1

   Clean the fish carefully, and wipe them dry in a cloth.

2. 2

   Put half the butter into a small saucepan, and when melted add the shallot finely chopped.

3. 3

   Cook for a minute or two without allowing it to brown, then add the tomato cut in small pieces, the mushrooms also cut small, parsley and seasoning.

4. 4

   Allow this to cook for five minutes.

5. 5

   Mix the flour 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.

6. 6

   Remove from the fire, add the remainder of the butter.

7. 7

   Grease paper cases, put a spoonful of the mixture at the bottom of each, place a fish on top, and then more of the mixture.

8. 8

   Squeeze lemon juice over the top.

9. 9

   Bake until the fish is cooked.

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.

Red Mullet in Cases (Rougets en Caisses) 4 or 5 red mullets. 3 fresh mushrooms. 2 shallots. 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

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