Red Mullet En Papillôte

Take a Soyer paper-bag, about ten inches by ten inches in size, and grease it well inside, top and bottom.

Obtain three red mullet, season with pepper and salt, and place a little duxelle on both sides of the fishes. Place the fish in the bag, side by side, throw in one tablespoonful of tomato sauce, a few mushrooms (if obtainable) and a tea-spoonful of lemon juice. Close and seal the bag, insert on grid in the oven and bake for twenty-five minutes in a moderate heat (350 Fahr.).

Cooked in this way and served with boiled potatoes these are luscious.

Red Mullet à La Voisin

Trim and score two red mullet, season with salt and pepper and the juice of a lemon. Butter a dish and place the fish therein.

Have ready a Portugaise made as follows: - Take half a shallot and fry in butter, long enough to warm through but not to color. Add to it four small tomatoes from which skin and pips have been removed and allow to simmer gently for about ten minutes. Put this mixture on top of the fish, surmounted by a few slices of mushroom, if procurable.

Now grease a large piece of paper and cover over all. Put in oven for twenty minutes (about 350 Fahr.), remove the paper, squeeze over the juice of half a lemon, sprinkle lightly with chopped parsley and serve with plain baked potato.

Red Mullets

Procure two red mullets, which place upon a strong dish, not too large, sprinkle a little chopped onions, parsley, a little pepper and salt, and a little salad-oil over, and put them into a warm oven for half an hour; then put half a tablespoonful of chopped onions in a stewpan, with a teaspoonful of salad-oil, stir over a moderate fire until getting rather yellowish. then add a tablespoonful of sherry, half a pint of white sauce or melted butter, with a little chopped parsley; reduce over a sharp fire, keeping it stirred until becoming rather thick; when the mullets are done, sauce over and serve.

Red Mullets Saute In Butter

Put two ounces of butter in a pan; when melted, put in one or two small mullets, and season with a teaspoonful of salt, half ditto of pepper, and the juice of half a lemon; set it on a slow fire and turn carefully; when done, dish and serve plain, or with any of the sauces named in the former recipe.