Red Mullet. — If you get red mullet fresh from the
sea, dress them as is done with woodcock, retaining the trail ;
but inland this is not a safe proceeding. They can be
wrapped in buttered paper, baked in the oven, and sent up
in the buttered paper ; about half an hour is the time in a
fairly heated oven ; or they can be broiled or fried ; Italian
sauce should be served with them. Chopped shallot or
onion, chopped mushroom, chopped fine herbs, mixed in
brown sauce and diluted with a glass of chablis wine✪ Red Mullet.
Red Mullets k la Navarino ; Rougets a la Navarino. —
Place the mullets in a stewpan with butter, stock, and a
tablespoonful of chablis and bake them in the oven slowly
for ten minutes. Then take them out of the pan, strain off
the liquor, add to it some truffles, mushrooms, parsley,
shallot, lemon juice, and flour. Stir all together over the
fire for eight minutes, then add a liaison of three well-beaten
yolks of eggs and a spoonful of cream✪ Red Mullets à la Navarino. Take two sheets
of grease-proof paper, butter them, lay the mullets on them
and spread an equal proportion of sauce over each. Then
fold the papers over them and roll the edges together and
fasten them. Broil over a slow fire, enough to brown them
on both sides and warm them through, but not to burn the
paper.
Red Mullets a la Toscana.— Make a mixture with
tomatoes and mushrooms, three parts of the former to one
of the latter, pepper and salt to taste, stuff some red mullets
through the gill openings, and then roll the mullets in some
salad oil✪ Red Mullets à la Toscana and wrap them up separately in greased paper, and
broil them over a moderate fire, and send them very hot to
table.
Red Mullet and Tomatoes ; Rougets aux Tomates. —
Butter a baking dish ; lay in the red mullets ; sprinkle them
with pepper and salt, and minced parsley ; add half a bottle
of tomato sauce✪ Red Mullet and Tomatoes ; cover the dish with buttered paper, and
cook in the oven for half an hour.
Salmon a la Boulanger. — Take some slices of small sal-
mon (grilse), boil them and let them get cold. Arrange
8
114
THE housewife's EEFEHEE
them, one overlapping the other, straight down the middle
of the dish. Take a lobster, cut it very small, add
a few drops of essence of anchovy, and a dust of cayenne ;
and mix well with thick cream and plenty of lobster spawn✪ Salmon à la Boulanger,
which has been rubbed through a fine sieve. Mask the top
of each slice of salmon thickly with this mixture ; then
sprinkle some finely chopped aspic over each, and decorate
with two or three chervil leaves. Around the salmon
arrange a wreath of cucumber shred into julienne strips,
with mayonnaise poured over it. Here and there place a
spray of chervil.
Salmon a Demain. — Salmon, two tablespoonfuls of liquor,
one tablespoonful of salad oil, one dessertspoonful of chili
vinegar, one dessertspoonful of cucumber vinegar, one tea-
spoonful of minced capers, one teaspoonf ul of anchovy sauce,
breadcrumbs✪ Salmon à Demain. Separate the salmon in flakes, and lay them
in a sauce, made of all the above ingredients mixed together
(except the crumbs) to soak for about two hours. Take
them up separately and lay them in a scallop tin. Mix the
sauce with enough breadcrumbs to give it consistency ;
cover the fish with it, and make it hot in the oven.
Page 78 · 6 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Red Mullet. — If you get red mullet fresh from the sea, dress them as is done with woodcock, retaining the trail ; but inland this is not a safe proceeding. They can be wrapped in buttered paper, baked in the oven, and sent up in the buttered paper ; about half an hour is the time in a fairly heated oven ; or they can be broiled or fried ; Italian sauce should be served with them. Chopped shallot or onion, chopped mushroom, chopped fine herbs, mixed in brown sauce and diluted with a glass of chablis wine.
Red Mullets k la Navarino ; Rougets a la Navarino. —
Place the mullets in a stewpan with butter, stock, and a tablespoonful of chablis and bake them in the oven slowly for ten minutes. Then take them out of the pan, strain off the liquor, add to it some truffles, mushrooms, parsley, shallot, lemon juice, and flour. Stir all together over the fire for eight minutes, then add a liaison of three well-beaten yolks of eggs and a spoonful of cream. Take two sheets of grease-proof paper, butter them, lay the mullets on them and spread an equal proportion of sauce over each. Then fold the papers over them and roll the edges together and fasten them. Broil over a slow fire, enough to brown them on both sides and warm them through, but not to burn the paper.
Red Mullets a la Toscana.— Make a mixture with tomatoes and mushrooms, three parts of the former to one of the latter, pepper and salt to taste, stuff some red mullets through the gill openings, and then roll the mullets in some salad oil and wrap them up separately in greased paper, and broil them over a moderate fire, and send them very hot to table.
Red Mullet and Tomatoes ; Rougets aux Tomates. —
Butter a baking dish ; lay in the red mullets ; sprinkle them with pepper and salt, and minced parsley ; add half a bottle of tomato sauce ; cover the dish with buttered paper, and cook in the oven for half an hour.
Salmon a la Boulanger. — Take some slices of small salmon (grilse), boil them and let them get cold. Arrange
THE HOUSEWIFE'S REFEREE
them, one overlapping the other, straight down the middle of the dish. Take a lobster, cut it very small, add a few drops of essence of anchovy, and a dust of cayenne ; and mix well with thick cream and plenty of lobster spawn, which has been rubbed through a fine sieve. Mask the top of each slice of salmon thickly with this mixture ; then sprinkle some finely chopped aspic over each, and decorate with two or three chervil leaves. Around the salmon arrange a wreath of cucumber shred into julienne strips, with mayonnaise poured over it. Here and there place a spray of chervil.
Salmon a Demain. — Salmon, two tablespoonfuls of liquor, one tablespoonful of salad oil, one dessertspoonful of chili vinegar, one dessertspoonful of cucumber vinegar, one teaspoonful of minced capers, one teaspoonf ul of anchovy sauce, breadcrumbs. Separate the salmon in flakes, and lay them in a sauce, made of all the above ingredients mixed together (except the crumbs) to soak for about two hours. Take them up separately and lay them in a scallop tin. Mix the sauce with enough breadcrumbs to give it consistency ; cover the fish with it, and make it hot in the oven.
Records on this page
Red MulletRed Mullets à la NavarinoRed Mullets à la ToscanaRed Mullet and TomatoesSalmon à la BoulangerSalmon à Demain