Wine Sauce. No. 3. For Red or Grey Mullet.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
For the roux
For the stock base
To finish the sauce
For preparing the mullet
Instructions (11)
Sauce preparation
  1. Melt some butter in a stewpan.
  2. Add some flour to make a good roux; cook and mix it with great care.
  3. In another stewpan, boil for half an hour some good stock, a little thyme, blade of mace, an anchovy, 4 cloves, 2 shallots, and a little lobster spawn (if for red mullet).
  4. Then add the roux to the stock mixture.
  5. Also add a wineglassful of sherry or Madeira and the liquor that came from the fish.
  6. Strain the sauce through a tammy cloth.
Serving
  1. Serve the sauce over and round the red mullet.
Mullet preparation
  1. Paper the mullet, or cover them with paper in the pan.
  2. The mullet must be wrapped in paper and put into a buttered pan.
  3. Cover the pan with a paper lid.
Variation for Grey Mullet
  1. If for grey mullet, the only difference in the sauce is that you must leave out the spawn.
Original Text
Wine Sauce. No. 3. For Red or Grey Mullet. (Mrs. Thomas’s.) If for red mullet, melt some butter in a stewpan, add some flour to make a good roux; cook and mix it with great care. In another stewpan boil for half an hour some good stock, a little thyme, blade of mace, an anchovy, 4 cloves, 2 shallots, and a little lobster spawn; then add roux; also wineglassful sherry, or Madeira and the liquor that came from the fish; strain through a tammy cloth, and server over and round the red mullet. Paper the mullet, or cover them with paper in the pan. If for grey mullet, the only difference in the sauce is that you must leave out the spawn. The mullet must be wrapped in paper and put into a buttered pan; cover pan with a paper lid. The above quantity is enough for a party.
Notes
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