Twenty minutes before serving, set the red mullet on a double fish grill, and cook it over a rather fierce fire, sprinkling it often the while with its [marinade]. Dish and serve it as soon as it is ready, and serve a little half-melted maître-d’hôtel butter separately.
[1035b—ROUGET A LA BORDELAISE]
Grill or [sauté] the red mullet. At the same time serve a sauce Bordelaise Bonnefoy (No. [67]).
[1035c—ROUGET AU FENOUIL]
[Cisel] and [marinade] the red mullet as directed under No. [1035a], and add a certain quantity of chopped fennel to the aromatics. Twenty minutes before serving, add two oz. of roughly-chopped raw pork fat and a little parsley to the [marinade]; wrap the red mullets in strong, oiled paper, together with its [marinade], grill it gently, and serve it as it stands.
[1035d—ROUGET A LA NIÇOISE]
Grill it as directed above, and serve it with the garnish given under “Sole à la Niçoise.”
[1035e—ROUGET EN PAPILLOTE]
Grill and wrap it in strong, oiled paper between two layers of somewhat thick Duxelle sauce. When about to serve, put the [papillote] for five minutes in the oven, that it may be souffléd.