1035c—Rouget au Fenouil

Cisel and No. 168, Cooked Marinade for Venison the red mullet as directed under No. 1035a, Grilled Red Mullet, and add a certain quantity of chopped fennel to the aromatics. Twenty minutes before serving, add two oz. of roughly-chopped raw pork fat and a little parsley to the No. 168, Cooked Marinade for Venison; wrap the red mullets in strong, oiled paper, together with its No. 168, Cooked Marinade for Venison, grill it gently, and serve it as it stands.