Red Mullets a la Provençal
From The encyclopaedia of practical cookery, 1892
Serves 3
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 568. The excerpt below is the record exactly as published.
Red Mullets a la Provenpal. — Prepare a stuffing of the hard-boiled yolks of eggs mixed with some chopped parsley, a little butter and garlic, and made of the required con- sistence with well-beaten eggs. Clean and draw three Red Mullets, fill them with the stuffing, wrap them up in well- buttered papers, and broil over a moderate fire until done. Take off the papers, put them on a dish, pour over maitre- d ’hotel butter mixed with a little garlic
Cook this with the app: pantry check, scaling, and the assistant.