Red Mullet in Papillotes à l’Italienne

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 15 min Total: 15 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
for the fish
for the papillotes
for garnish
alternative fish
Instructions (19)
  1. If the mullets are large, take off the fillets, if small allow one fish to each person.
  2. Red mullet should never be washed, but only wiped carefully with a clean piece of muslin or a napkin.
  3. Cut off the fins with the scissors and remove the eyes, but leave the trail in.
  4. Slit the fish across from the belly to the back.
  5. Sprinkle it lightly with a little pepper and salt.
  6. Soak in a little warm butter or good salad oil.
  7. They should stay in this seasoning for an hour or two before cooking.
  8. Prepare paper for papillotes: fold half a sheet of white toolscap paper in two, then cut from it a piece like a pocket, large enough to hold a fillet or a small mullet.
  9. Double the edges firmly over each other except at the top.
  10. Oil these pockets well outside.
  11. Pour about two tablespoonfuls of brown Italienne sauce into each case.
  12. Slip in the fish.
  13. Fasten up the top edges.
  14. Lay these cases on an oiled baking tin.
  15. Put this in a moderate oven, with a second paper over them.
  16. Let these cook for about fifteen minutes.
  17. When cooked dish the papillottes on a hot dish.
  18. Garnish with a few sprigs of parsley, and serve very hot.
  19. If fillets are used instead of whole fish, lay some of the trail on each fillet.
Original Text
Red Mullet in Papillotes à l’Italienne. (Rougets en Papillotes à l’Italienne.) If the mullets are large, take off the fillets, if small allow one fish to each person. Red mullet, sometimes called the ‘woodcock of the sea,’ should never be washed, but only wiped carefully with a clean piece of muslin or a napkin; cut off the fins with the scissors and remove the eyes, but leave the trail in. Slit the fish across from the belly to the back and sprinkle it lightly with a little pepper and salt, then soak in a little warm butter or good salad oil. They should stay in this seasoning for an hour or two before cooking. Prepare some paper for papillotes as follows: fold half a sheet of white toolscap paper in two, then cut from it a piece like a pocket, large enough to hold a fillet or a small mullet; double the edges firmly over each other except at the top, oil these pockets well outside, then pour about two tablespoonfuls of brown Italienne sauce into each case, slip in the fish, and then fasten up the top edges. Lay these cases on an oiled baking tin, and put this in a moderate oven, with a second paper over them. Let these cook for about fifteen minutes. When cooked dish the papillottes on a hot dish, garnish with a few sprigs of parsley, and serve very hot. If fillets are used instead of whole fish, lay some of the trail on each fillet. Fillets of sole or of salmon can also be served in this way.
Notes
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