Chapter XIV · Fish · No. 1035c
Built upon: No. 168Cooked Marinade for VenisonNo. 1035aGrilled Red Mullet
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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1035c, p. 348. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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