Rougets en Terrine

Ingredients

• 6 to 8 small red mullet
• 1 ounce butter
• 2 small chopped shallots
• 1 gill Espagnole or other good brown sauce
• 10 to 12 preserved mushrooms
• 1 teaspoonful Lemco
• 1 dessert-spoonful anchovy essence
• 1 small glass claret
• half a lemon

Method

1. 1

   Marinate the fish in oil, vinegar, and parsley for half an hour.

2. 2

   Melt butter, fry shallots, add mullets, and cook briefly.

3. 3

   Add sauce blended with claret and anchovy essence, season, and top with mushrooms.

4. 4

   Cover and cook for 20 to 30 minutes.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 25. The excerpt below is the record exactly as published.

Rougets en Terrine.) Take 6 to 8 small red mullet, oil, vinegar and chopped parsley for marinade, \ ounce butter, 2 small chopped shallots, 1 gill Espagnole or other good brown sauce, 10 to 12 pre- served mush- rooms, 1 tea- spoonful Lemco, 1 dessert-spoonful anchovy essence, 1 small glass claret, half a lemon

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