551.—MULLET RED, GRILLED, MAÎTRE D'HÔTEL STYLE. (Fr—Rougets grillés à la Maître d'Hôtel.)
Ingredients.—3 or 4 fish, salad-oil, maître d'hôtel or parsley butter, salt and pepper.
Method.—Procure 3 or 4 fresh red mullet, wipe them with a damp cloth, and make 3 or 4 incisions across each fish with a sharp knife. Put the fish on a dish, pour over them 3 or 4 tablespoonfuls of salad-oil, season with salt and pepper, and let them stand thus for about 1 hour. Meanwhile, prepare some Maître d'Hôtel butter, made with 1 oz. of butter, chopped parsley, and lemon juice. See that the gridiron is perfectly clean, and the fire suitable for grilling. Grease the gridiron, place the red mullet on it, and cook them slowly over, or in front of, a bright fire, turning frequently. When done put some Maître d'Hôtel butter on a dish, place the red mullets upon this, spread a little more Maître d'Hôtel butter on top of each fish, garnish with fresh parsley, and serve hot.
Time.—To grill, from 10 to 12 minutes. Average Cost, 2s. 6d. to 3s. Sufficient for 6 or 7 persons. Seasonable at any time, but best in thesummer.
552.—MULLET RED, GRILLED. (Fr.—Rougets Grillés.)
Ingredients.—3 moderate-sized fish, 2 ozs. of butter, 1 dessertspoonful finely-chopped parsley, pepper and salt, the juice of a lemon.
Method.—After cleaning the fish, replace the livers with some finely-chopped parsley and seasoning, mixed with butter. Wrap each fish in an oiled paper, sprinkling over them some of the seasoning, and grill them over a red fire, holding a salamander above so as to avoid turning them. When done, squeeze the juice of the lemon over them, and serve.
Time.—To grill, from 10 to 12 minutes. Average Cost, 2s. 6d. Sufficient for 3 or 4 persons. Seasonable at any time, but most plentiful in summer.
553.—MULLET RED, IN CASES. (Fr.—Rougets en Papillottes.)
Ingredients.—4 small red mullet, ½ an oz. of butter, ½ an oz. of flour, ½ a teaspoonful of anchovy sauce, a glass of sherry, salt, cayenne, oiled paper.
Method.—Clean the fish, remove the fins and gills, but leave the inside, as the liver is considered the choicest part of the fish. Fold each mullet in oiled or buttered paper, and bake gently from 20 to 25 minutes. Knead the butter and flour smoothly, add it, together with the anchovy essence and the sherry, to the liquor which has oozed from the fish,