Red Mullets a l'Italienne

Ingredients

• two tablespoonfuls of white sauce
• a little pepper
• a little salt
• chopped parsley
• lemon-juice

Method

1. 1

   Make a paper box the length of the fish, oil it, lay in the fish, season with pepper, salt, chopped parsley, and lemon juice.

2. 2

   Pour white sauce over each, bake in a moderate oven for 20 to 30 minutes, and brown slightly with a salamander.

3. 3

   Serve in the paper boxes with a rich brown sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 101. The excerpt below is the record exactly as published.

Red Mullets a I'ltalienne. Of all fish this is one of the most sought after by male epicures, who consider it a " game " fish, and affectionately style it "the woodcock of the ocean." It is not customar}^ FlSff. 167 to " draAv " or gut it. When in good order, it is of a nice red colour, and the eyes look very bright. Make a paper box the length of the fish, then oil the box and lay in the fish, season them with a little pepper, salt, chopped parsley, and lemon-juice, and pour tAvo tablespoonfuls of white sauce over each, then put them on in a moderate oven, and bake twenty minutes or half an hour, according to the size, and when done slightly brown them with the salamander ; serve them in the paper boxes, with a rich brown sauce poured over them. 61. Red Mullets with Sweet Herbs. Place the mullets in a pan with an ounce of butter, a little " A 1 " sauce, anchovy, and a glass of port wine ; bake them in the oven, or else covered up over a slow tire ; and when done, remove the fish on to the dish ; add to their liquor some finely chopped mushrooms, parsley, a little shal

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