Red Mullet in Papillotes à l’Italienne from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
If the mullets are large, take off the fillets, if small allow one fish to each person. Red mullet, sometimes called the ‘woodcock of the sea,’ should never be washed, but only wiped carefully...
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Cooking tools:
- Chef's knife
- Kitchen towel
Ingredients
- fish
- red mullet
- salt
- warm butter
- woodcock
- pepper
- oil
- brown italienne sauce
- salad oil
- mullet
- salmon
- parsley
- whole fish
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