Cookery for every household

Tomato, anchovy, or any other suitable sauce may be served separately or poured round. Time to bake, 20 to 30 minutes. Sufficient for 3 or 4 persons. 238. Fillets of Plaice with Green Peas 2 filleted plaice. 1 oz. butter. Seasoning. 2 or 3 table-sps. fish stock. J pt. good fish sauce. | pt. cooked green peas. 1 hard-boiled yolk. Fold the fillets neatly as directed in Recipe 253, place them on a greased baking tin with the butter and 2 or 3 table-spoonfuls fish stock. Season with pepper, salt, and a little lemon juice, cover with greased paper and cook in the oven from 10 to 15 minutes. When ready, dish the pieces of fish in a circle, one leaning against the other. Have ready a good fish sauce, made with stock from the bones (see p. 78), and strain the liquor from the baking tin into it. Pour this sauce over and round the fish, serve the cooked green peas in the centre, and garnish with a little yolk of egg rubbed through a sieve. Mullet, Red (Rouget) This little fish is greatly esteemed : it is very elegant in form, and of a bright rose colour. It is Red Mullet called the woodcock of the sea ; the flesh is firm and white, and of a very good flavour. The fiver of the red mullet is considered a great delicacy, and is generally left in the fish. It is best baked or . broiled, and must on no account be boiled. 239. Red Mullet, To Bake 1 or 2 red mullet. 1 dessert-sp. chopped parsley. 1 tea-sp. lemon juice. Pepper. Salt. 1 or 2 table-sps. breadcrumbs. 1 oz. butter. Choose one large or two small red mullets, clean and prepare them carefully and score the skin across on both sides. Grease a fireproof dish, sprinkle it with some of the parsley and breadcrumbs, and lay the fish on the top. Season with pepper, salt, and the lemon juice, and sprinkle with the rest of the parsley and bread-crumbs. Lay on the butter in small pieces, and bake the fish in a moderate oven until ready. Time to bake, 12 to 15 minutes. Sufficient for 2 or 3 persons. 240. Red Mullets, To Grill (Rougets Grilles) 3 red mullets. 1 table-sp. lemon juice. 2 table-sps. salad oil or Pepper and salt. melted butter. Prepare the fish carefully, wipe them dry in a cloth, and score the skin across on both sides, at about one inch intervals. Mix the oil, lemon juice, and seasoning on a plate, and let the fish fie in this about half an hour, turning them occasionally. Then grill them according to directions given on p. 79, and when ready put them on a very hot dish. Serve with a pat of maitre d’h6tel butter on the top of each or with tartare or bearnaise sauce. Note. — Oiled straws are sometimes laid on the grill to prevent the fish from sticking, or the fish can be wrapped in a piece of well-oiled paper. The skin of this fish is so delicate, it is easily disfigured unless care is taken. Time to grill, 8 to 10 minutes. 241. Red Mullet au Gratin (Rougets au Gratin) 2 red mullet. 4 glass white wine. 1 tea-sp. ketchup. 1 tea-sp. anchovy sauce. 6 button mushrooms. 1 oz. butter. 1 tea-sp. chopped parsley. 1 shallot. Grated lemon rind. 1 table-sp. browned bread-crumbs. Salt. Pepper.