Red Mullets à la Navarino

Ingredients

• butter
• a tablespoonful of chablis
• stock
• some truffles
• mushrooms
• parsley
• shallot
• lemon juice
• flour
• three well-beaten yolks of eggs
• a spoonful of cream

Method

1. 1

   Place the mullets in a stewpan with butter, stock, and a tablespoonful of chablis and bake them in the oven slowly for ten minutes.

2. 2

   Then take them out of the pan, strain off the liquor, add to it some truffles, mushrooms, parsley, shallot, lemon juice, and flour.

3. 3

   Stir all together over the fire for eight minutes, then add a liaison of three well-beaten yolks of eggs and a spoonful of cream.

4. 4

   Take two sheets of grease-proof paper, butter them, lay the mullets on them and spread an equal proportion of sauce over each.

5. 5

   Then fold the papers over them and roll the edges together and fasten them.

6. 6

   Broil over a slow fire, enough to brown them on both sides and warm them through, but not to burn the paper.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 78. The excerpt below is the record exactly as published.

Red Mullets k la Navarino ; Rougets a la Navarino. — Place the mullets in a stewpan with butter, stock, and a tablespoonful of chablis and bake them in the oven slowly for ten minutes. Then take them out of the pan, strain off the liquor, add to it some truffles, mushrooms, parsley, shallot, lemon juice, and flour. Stir all together over the fire for eight minutes, then add a liaison of three well-beaten yolks of eggs and a spoonful of cream

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