1010—Maquereau Grillé

Cut off the extremity of the mackerels’ mouths; open them down the back, without dividing them into two.

Season them; sprinkle them with melted butter, and grill them gently, taking care to baste them by means of a brush with melted butter while they are cooking.

Set them on a round, hot dish, and sprinkle them with half-melted butter à la Maître-d’Hôtel, after having drawn their halves together, that they may seem natural and untouched.

Or surround them with grooved slices of lemon, and send a “Sauce Diable Escoffier” to the table separately. This sauce constitutes an excellent adjunct to grilled mackerel.