482. MULLETS A L'ITALIENNE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (13)

mullets ↝ Fish, mullet, striped, raw [Finfish and Shellfish Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
three glasses of French white wine ↝ Wine, white [Wine]
some essence of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
glaze ↝ Carrots, glazed, cooked [Carrots]
finely-bruised lobster-coral ↝ Lobster [Shellfish]
Italian sauce (No. 12)
liquor in which the mullets have been baked
a little essence of anchovy ↝ Fish, anchovy [Fish]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (9)

Trim the mullets.
Put them in a buttered sautapan.
Season with pepper and salt.
Moisten with three glasses of French white wine and some essence of mushrooms.
Bake the fish, taking care to baste them frequently while in the oven.
When done, dish them up.
Mask them over with some glaze mixed with some finely-bruised lobster-coral.
Sauce them round with some Italian sauce (No. 12), incorporated with the liquor in which the mullets have been baked, after it has been reduced, also a little essence of anchovy, butter and lemon-juice.
Send to table.

Original Text

482. MULLETS A L'ITALIENNE.
WHEN the mullets are trimmed, put them in a buttered sautapan, season with pepper and salt, and moisten with three glasses of French white wine, and some essence of mushrooms; bake the fish, taking care to baste them frequently while in the oven; when done, dish them up, and mask them over with some glaze mixed with some finely-bruised lobster-coral; sauce them round with some Italian sauce (No. 12), incorporated with the liquor in which the mullets have been baked, after it has been reduced, also a little essence of anchovy, butter and lemon-juice, and send to table.

Notes

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