No. 289. Red Mullets à la Ravigote.
Put the mullets in boxes and dress as for Italienne, but make the sauce thus: place a quarter of a pound of fresh butter on a plate with a tablespoonful of chopped tarragon, one ditto of chopped chervil, one ditto of lemon juice, and a little pepper, salt, and sugar, mix all well together; have ten tablespoonfuls of white sauce (No. 7) boiling in a stewpan, and throw the other ingredients into it, stir it over the fire till quite smooth, and pour over your mullets in the paper boxes. If too thick add a little milk.
No. 290. Fillets of Mullets à la Montesquieu.
Take four fish and fillet them by passing the knife from the back of the head to the tail, keeping close to the bone, then cut each fillet in halves, then rub a quarter of a pound of butter on the bottom of a deep sauté-pan and lay in the fillets; season with a little pepper, salt, chopped parsley, the juice of a lemon, and a glass of sherry; place them over a brisk fire five minutes, then turn them gently and place them again on the fire for five minutes, dress them round on a border of mashed potatoes, but be careful not to break them, as they are very delicate; put ten spoonfuls of melted butter in the sauté-pan, with four of milk, and a little sugar and salt; set it over the fire, boil it three minutes, keeping it stirred, and then pour over the fillets.
No. 291. Fillets of Mullets à l’Italienne.
Take four fish, fillet and dress as above, serve an Italian sauce (No. 31) over them.
No. 292. Fillets of Mullets à la Vénitienne.
Fillet and dress the fillets as above, and sauce as for mullet à la Vénitienne (No. 288.)
No. 293. Fillets of Mullets sauce Ravigote.
Fillet and dress the fish as before, with the exception of the sherry and sauce, as for mullets à la Ravigote.