Red Mullets in Cornets

Ingredients

• 2 tablespoonfuls of chopped onions
• 2 tablespoonfuls of shallots
• 4 tablespoonfuls of finely-chopped mushrooms
• a few tablespoonfuls of capers
• a little parsley
• pieces of anchovy
• six Red Mullets

Method

1. 1

   Fry onions and shallots in oil until light, add mushrooms, reduce moisture, then add capers, parsley, and anchovy.

2. 2

   Clean mullets, baste with oil, make triangular paper cornets, fill with onion mixture, and broil on a gridiron until hot on both sides.

3. 3

   Serve on a dish.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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.

2 table- spoonfuls of salad-oil, and fry them. Put in with the shallots 1 teacupful of finely-minced mushrooms; 1 breakfast-cupful of Spanish sauce, 1 table-spoonful of minced parsley, and the strained juice of half a lemon, and boil gently at the side of the fire for fifteen minutes. Place the fish on a gridiron, and broil it over a clear fire ; when cooked, remove the paper and place the Mullets on a hot dish. Skim the fat off the sauce, pour it over the fish, and serve. 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 butter, and serve hot. Red Mullets in Cornets. — Put 2 table-spoonfuls of chopped onions and shallots into a saucepan with a little oil, and fry to a light colour; add 4 table-spoonfuls of finely-chopped mushrooms, reduce their moisture, and put in a few table- spoonfuls of capers, and a little parsley and pieces of anchovy chopped together. Clean six Red Mullets

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