483. MULLETS, A LA GENOISE.

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (9)

mullets ↝ Fish, mullet, striped, raw [Finfish and Shellfish Products]
two glasses of claret
some essence of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
some lobster-coloured glaze
some Genoise sauce (No. 30)
a pat of anchovy butter ↝ Fish, anchovy [Fish]
some lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a border of large crayfish ↝ Crayfish, cooked [Shellfish]
quenelles of whiting ↝ Egg, white only, raw [Eggs and omelets]

Instructions (7)

Prepare the mullets in a sautapan, as before-mentioned.
Moisten with two glasses of claret and some essence of mushrooms.
When the mullets are baked, glaze them with some lobster-coloured glaze, and dish them up.
Reduce the liquor in which the mullets were baked, and incorporate it with some Genoise sauce (No. 30), together with a pat of anchovy butter, and some lemon-juice.
Sauce the mullets round.
Garnish with a border of large crayfish and quenelles of whiting.
Send to table.

Original Text

483. MULLETS, A LA GENOISE.
PREPARE the mullets in a sautapan, as before-mentioned, moisten with two glasses of claret and some essence of mushrooms; when the mullets are baked, glaze them with some lobster-coloured glaze, and dish them up. Then reduce the liquor in which the mullets were baked, and incorporate it with some Genoise sauce (No. 30), together with a pat of anchovy butter, and some lemon-juice; sauce the mullets round; garnish with a border of large crayfish and quenelles of whiting, and send to table.

Notes

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