481. MULLETS IN CASES, WITH FINE-HERBS

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (21)

the mullets ↝ Fish, mullet, striped, raw [Finfish and Shellfish Products]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
fine-herbs sauce (No. 14)
two glasses of sherry or white wine
two glasses of sherry or white wine ↝ Wine, white [Wine]
oil ↝ Oil, safflower [Fats and Oils]
wine ↝ Wine, rice [Wine]
essence of anchovy ↝ Fish, anchovy [Fish]
the juice of half a lemon ↝ Lemon, raw [Citrus fruits]
a spoonful of chopped and blanched parsley ↝ Parsley, raw [Not included in a food category]

for the alternative preparation

the mullets ↝ Fish, mullet, striped, raw [Finfish and Shellfish Products]
a buttered sautapan ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
chopped mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
two glasses of sherry
a large spoonful of

Instructions (7)

Scale and trim the mullets, place them in a sautapan, spread with fresh butter for the purpose; season with a little pepper and salt, cover them with some fine-herbs sauce (No. 14), moisten with two glasses of sherry or white wine.
About half an hour before dinner (the exact time depending on the size of the fish), put the mullets in the oven to bake; occasionally basting them with their own liquor.
When done, put each of them separately in an oblong paper case saturated with oil, and then lightly coloured in the oven;
add a glass of wine to the sauce remaining in the sautapan, shake it about to detach the glaze from the sides, and then mix the whole with the remainder of the fine-herbs sauce reserved for the purpose;
reduce the whole mix in a little essence of anchovy, and the juice of half a lemon;
add a spoonful of chopped and blanched parsley, sauce the mullets over in their cases, dish them up, and send to table.

Alternative preparation

Trim and place the mullets on a buttered sautapan, season with pepper and salt, strew over them chopped mushrooms, shallot, and parsley; moisten with two glasses of sherry and a large spoonful of

Original Text

481. MULLETS IN CASES, WITH FINE-HERBS.
Scale and trim the mullets, place them in a sautapan, spread with fresh butter for the purpose; season with a little pepper and salt, cover them with some fine-herbs sauce (No. 14), moisten with two glasses of sherry or white wine. About half an hour before dinner (the exact time depending on the size of the fish), put the mullets in the oven to bake; occasionally basting them with their own liquor. When done, put each of them separately in an oblong paper case saturated with oil, and then lightly coloured in the oven; add a glass of wine to the sauce remaining in the sautapan, shake it about to detach the glaze from the sides, and then mix the whole with the remainder of the fine-herbs sauce reserved for the purpose; reduce the whole mix in a little essence of anchovy, and the juice of half a lemon; add a spoonful of chopped and blanched parsley, sauce the mullets over in their cases, dish them up, and send to table.
Mullets may be dressed with fine-herbs also, in the following manner:—Trim and place the mullets on a buttered sautapan, season with pepper and salt, strew over them chopped mushrooms, shallot, and parsley; moisten with two glasses of sherry and a large spoonful of

Notes

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