Recipe or source entry
Red Mullets Grilled
Season the mullet with pepper and salt; rub it over with oil; place it on a gridiron over a moderate fire, and having grilled it on both sides, dish it up, and serve with either maitre-d'hotel, Provencale, piquante, Genoese, tomata, ravigotte, or Italian sauce.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter04/red-mullets.html- Legacy revision
8531e8373e9b- Source checksum
a1a0d81969dc86b8d36368013ede511cc8e32ec5144419611759eaef11dc79e0- Legacy text checksum
fef5f7979144e010cf868f602f31d850235b8cb832f90a676fdfda7c3c9aee8d
Cite this page
Red Mullets Grilled. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter04/red-mullets.html