Rouyets d la Francillon

Ingredients

• four red mullets
• dip them in oil
• flour
• anchovy butter
• a well-prepared tomato sauce
• fried straw potatoes
• fried parsley

Method

1. 1

   Clean the red mullets, make incisions on each side, dip them in oil and flour, and grill them.

2. 2

   Prepare four croutes of bread, cut and shaped like the fish, and fry in clarified butter.

3. 3

   Butter the croutes with anchovy butter, place one grilled red mullet on each, pour a well-prepared tomato sauce over the fish, garnish with fried straw potatoes and fried parsley, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 183. The excerpt below is the record exactly as published.

Rouyets d la Francillon. — Clean four red mullets, make a few incisions on each side of the fish, dip them in oil and flour, and grill them in front or over a clear fire. Have ready four croutes of bread, cut and shaped the same as the fish, and fried in clarified butter. Butter the croutes with anchovy butter, and place one grilled red mullet on each. Dish up and pour a well-prepared tomato sauce, into which a small quantity of anchovy butter (No. 287) has been incorporated, over the fish. Garnish with fried straw potatoes and fried parsley

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