484. MULLETS, AU RAGOUT CARDINAL

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (4)

mullets ↝ Fish, mullet, striped, raw [Finfish and Shellfish Products]
a rich cardinal ragout (No. 200)
large crayfish ↝ Crayfish, cooked [Shellfish]
decorated quenelles of whiting ↝ Egg, white only, raw [Eggs and omelets]

Instructions (4)

Prepare the mullets as à l'Italienne, dish them up after being glazed of a fine scarlet hue
Garnish them round with a rich cardinal ragout (No. 200)
Finish by placing a border of large crayfish and decorated quenelles of whiting round them
Send to table

Original Text

484. MULLETS, AU RAGOUT CARDINAL.
PREPARE the mullets as à l'Italienne, dish them up after being glazed of a fine scarlet hue; garnish them round with a rich cardinal ragout (No. 200); finish by placing a border of large crayfish and decorated quenelles of whiting round them, and send to table.

Notes

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