MULLET, RED (aux Fines Herbes)
From Cassell's new dictionary of cookery (1900).
No ratings yet
A historical recipe
Cassell's new dictionary of cookery (1900).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Put two mullets into a stewpan with one ounce of butter, a table-spoonful of Harvey's sauce, the same of essence of anchovies, and a glass of white wine.
- Stew them over a slow fire until tender.
- Place them on a hot dish in the oven.
- Add to the liquor in which the fish was <;ooked a tea-spoonful of chopped mushrooms, a "tea^spoonful of chopped shallot, a table-spoonful of lemon-juice, a lump of sugar, and a grating of nutmeg.
- Stir the sauce over the fire for ten minutes.
- Pour it over the fish, and serve very hot.
- MULLET, RED (en Papillotes).
- Take two table-spoonfuls of capers, dry them in a cloth, and chop them very fine along with a small onion.
- Mix with this a salt-spoonful each of white pepper and cayenne, and twice as much salt.
- Butter six circular sheets of white paper, except round the edges;
- distribute the seasoning equally over six mullets, lay one on each paper and fold over, making the edges meet.
- This makes a semi-circle.
- Then begin to fold the edges of the paper over and over, until it reaches the fish.
- Brush the papers over outside, especially the folds, with oil or butter, then broil or grill carefully.
- Serve with caper sauce to which a little Madeira has been added.
Plating
Cookware for this recipe
-
Grill or grill pan
-
Chef's knife
-
Cutting board
-
Grater
-
Wooden spoon
-
Pastry brush