[378—RILLETTES AND RILLONS]
Both these preparations, which belong to the province of the pork-butcher, may be found on the market.
The rillettes are served in their pots, and are always sent to the table very cold.
[379—RED MULLET A L’ORIENTALE]
Select small ones, as far as possible. Place them in an oiled pan, and add peeled and [concassed] tomatoes, parsley-root, fennel, thyme, bay, a little garlic, peppercorns, coriander, and saffron, the latter being the dominating ingredient.
Cover the whole with white wine; salt moderately, set to boil, and then leave to poach on the side of the fire for twelve or eighteen minutes, in accordance with the size of the mullet.
Leave the fish to cool in their cooking-liquor, and serve them with a little of the latter and a few slices of peeled lemon.
[380—SARDINES]
The various kinds of sardines for hors-d’œuvres may be found on the market.