Rouyets en Filets d la Juive

Ingredients

• 3 to 4 red mullets
• 1 gill sweet oil
• 1 teaspoonful chopped parsley
• 2 tablespoonfuls flour
• 1 egg
• bread crumbs
• frying-fat or frying-oil
• pepper
• salt
• tartare or vert-pre sauce

Method

1. 1

   Carefully remove the fillets from the fish, lay them in a pie-dish, sprinkle with salt, pepper, and chopped parsley, pour over the oil and let them marinate for at least one hour.

2. 2

   Drain the fillets, dip in flour, brush with beaten egg, and roll in bread-crumbs.

3. 3

   Fry in hot fat until golden, drain well, dish up, and garnish with parsley.

4. 4

   Serve with tartare or vert-pre sauce.

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 en Filets d la Juive. — 3 to 4 red mullets , i gill sweet oil, 1 teaspoonful chopped parsley mixed with a few leaves of fennel and tarragon, 2 tablespoonfuls, flour, 1 egg, breads crumbs, frying-fat or frying-oil, pepper and - salt, tartare or vert-pre sauce (No. 282). Carefully remove the fillets from the fish, lay them in a pie- dish, sprinkle over, some salt, a good pinch of pepper and the chopped parsley &c., pour over the oil and let the fillets lie there for at least one hour. Take up the fillets one by one, drain, but do not wipe them. Dip each into flour, brush over with beaten egg, and roll in bread-crumbs or panurette. Pry in hot fat or oil a golden colour, drain well on a cloth or paper, dish up, garnish DRESSED FISH AND FISH ENTREES {HOT) 237 ’With, parsley, and send to table with a boat of tartare sauce or vert-pre sauce. In place of crumbing the fillets, they may be dipped in a frying- batter. Fillets of soles or whiting done in this fashion are also very nice. 571. Mougets d la Venitienne. — Clean and wash five nice red mullets, wipe them dry ; put into a saute-pan one dessertspoonful of chopped parsley, one of chopped onions, one of chopped mush- rooms, two tablespoonfuls of sweet oil, and a small glass of sherry, lay in the mullets, season with pepper and salt, moisten with a little white stock, cover them over with a buttered paper, and set them in a moderate oven for about half an hour. When done, remove paper, dish up the fish and keep warm, take off the oily substance from the pan, put it on the fire with two ladlefuls of brown sauce (No. 236), one dessertspoonful of anchovy essence, and a pinch of sugar ; let it boil for a few minutes, and pass through a sieve ; garnish the mullets with large Spanish olives, stuffed with fish forcemeat and mushroom- heads, each of which has a small slice of truffle inserted ; put the dish in the oven for a few minutes to get thoroughly hot ; sauce round the dish, garnish with a few sprigs of parsley, and serve. The remainder of the sauce can be served separately in a boat. 572. Anguille a V Fspagnole. — 1 or 2 eels {skinned), 2 table- spoonfuls flour, | gill sweet oil, 12 sweet almonds, 1 clove of garlic, § peppercorns, a pinch of saffron, salt, 1 glass port wine, small fried bread croiites for garnish, chopped parsley, lemon-juice. Clean the fish well, cut off the heads and tails, divide into neat pieces, wash and dry thoroughly. Put the flour on a plate, mix with one teaspoonful of salt, and half a teaspoonful of pepper. Dip the pieces of fish into the flour and fry a nice colour in hot oil. Take out, strain, and put in a stewpan, add the garlic previously fried in oil, also the saffron and peppercorns, moisten with the wine, boil up, add sufficient fish stock or water to well cover the fish. Blanch and peel the almonds, shred coarsely, bake a light colour in the oven, add these to the stew, and let it simmer slowly till tender. Dish up neatly, sprinkle with a little chopped parsley, squeeze over a little lemon- juice, garnish with croutes, and serve. 573. Fritot d’Anguilles, Sauce Femoulade {Fried Eel, Bemoulade Sauce). — 1 good-sized eel, 3 yolks ,of egg, 1 teaspoonful oiled butter, bread-crumbs, a few sprigs of parsley, | teaspoonful sweet herbs, pepper, salt, fat for frying, ^ lemon, Bemoulade sauce {No. 285). Wash and clean the eel, remove tail and head, split open and take out the bone, cut into neat pieces about H inch long, dry well on a cloth and dip in a little flour, previously mixed with sufficient salt and pepper to season. Beat the yolks of eggs, add the oiled butter, savoury herbs, and parsley finely chopped. Coat the pieces well with this, then roll in bread-crumbs. Fry in hot fat a golden colour, drain well, dish up on a hot dish with folded napkin, garnish with THE NEW CENTURY COOKERY BOOK slices of lemon and fried parsley, and serve with a boat of Remoulade sauce. Fried eels should always be served with an acid sauce; lemon- juice squeezed over the fish just before serving will improve the flavour. 574. Eperlans an Citron. — The smelt is a most delicious fish. There are but few ways of cooking it, the best is frying in deep fat. They may be crumbed, i.e. dipped in egg and bread-crumbs, or coated with batter (frying-batter.) Fried smelts are excellent cold as well as hot. The following is one of the smartest ways of dressing and serving smelts : — Wipe the smelts with a damp cloth (on no account empty them), then dip them in flour mixed with a pinch of salt — sufficient flour, about two tablespoonfuls, should be put on a plate for this purpose ; shake each fish and brush over with beaten egg and then roll in panurette. This is a special kind of red bread-crumbs (a Continental preparation, which may be obtained at most high-class grocers), or failing this, roll in ordinary bread-crumbs

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