Comprising Mullets in cases, with fine-herbs.

a l'Italienne.

d la Genoise.

au ragout Cardinal.

d la Chesterfield. Gray Mullets, Graylings, etc.

Fillets of Whiting, d la Maitre d'Hotel. d la Horly.

d la Marechale.

d la Royale,

Whitings boiled, fried, broiled, Ac.

481. Mullets In Cases, With Fine-Herbs

Scale and trim the mullets, place them in a sauta-pan spread with fresh butter for the purpose; season with a little pepper and salt, cover them with some fine-herbs sauce (No. 14), moisten with two glasses of Sherry or white wine. About half an hour before dinner (the exact time depending on the size of the fish), put the mullets in the oven to bake; occasionally basting them with their own liquor. When done, put each of them, separately, in an oblong paper case saturated with oil, and then lightly colored in the oven; add a glass of wine to the sauce remaining in the sauta-pan, shake it about to detach the glaze from the sides, and then mix the whole with the remainder of the fine-herbs sauce reserved for the purpose; reduce the whole, mix in a little essence of anchovy, and the juice of half a lemon ; add spoonful of chopped and blanched parsley, sauce the mullets over in their cases, dish them up, and send to table.

Mullets may be dressed with fine-herbs, also, in the following manner: Trim and place the mullets on a buttered sauta-pan, season with pepper and salt, strew over them chopped mushrooms, shalot, and parsley; moisten with two glasses of Sherry and a large spoonful of brown sauce; bake and finish them exactly in the same manner as previously directed.

482. Mullets A L'Ltalienne

When the mullets are trimmed, put them in a buttered sauta-pan, season with pepper and salt, and moisten with three glasses of French white wine, and some essence of mushrooms; bake the fish, taking care to baste them frequently while in the oven; when done, dish them up, and mask them over with some glaze mixed with some finely-bruised lobster-coral; sauce them round with some Italian sauce (No. 12), incorporated with the liquor in which the mullets have been baked, after it has been reduced, also a little essence of anchovy, butter and lemon-juice, and send to table.

483. Mullets, A La Genoise

Prepare the mullets in a sauta-pan, as before-mentioned, moisten with two glasses of claret, and some essence of mushrooms ; when the mullets are baked, glaze them with some lobster-colored glaze, and dish them up. Then reduce the liquor in which the mullets were baked, and incorporate it with some Genoise sauce (No. 30), together with a pat of anchovy butter, and some lemon-juice; sauce the mullets round, garnish with a border of large crayfish and quenelles of whiting, and send to table.

484. Mullets, Au Ragout Cardinal

Prepare the mullets as a l'ltalienne, dish them up after being glazed of a fine scarlet hue ; garnish them round with a rich cardinal ragout (No. 200) ; finish by placing a border of large crayfish and decorated quenelles of whiting round them, and send to table.