A guide to modern cookery

salt and pepper; sprinkle it with a little oil and a few drops of lemon juice; spread a few slices of lemon and a few parsley stalks upon and beneath it; and let it _marinade_ for an hour or two, turning it over frequently the while. Twenty minutes before serving, set the red mullet on a double fish grill, and cook it over a rather fierce fire, sprinkling it often the while with its _marinade_. Dish and serve it as soon as it is ready, and serve a little half-melted maître-d’hôtel butter separately. 1035b—ROUGET A LA BORDELAISE Grill or _sauté_ the red mullet. At the same time serve a sauce Bordelaise Bonnefoy (No. 67). 1035c—ROUGET AU FENOUIL _Cisel_ and _marinade_ the red mullet as directed under No. 1035a, 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 _marinade_; wrap the red mullets in strong, oiled paper, together with its _marinade_, grill it gently, and serve it as it stands. 1035d—ROUGET A LA NIÇOISE Grill it as directed above, and serve it with the garnish given under “Sole à la Niçoise.” 1035e—ROUGET EN PAPILLOTE Grill and wrap it in strong, oiled paper between two layers of somewhat thick Duxelle sauce. When about to serve, put the _papillote_ for five minutes in the oven, that it may be _souffléd_. 1036—WHITEBAIT Thames whitebait, which has many points in common with the “Nonat” of the Mediterranean, is one of the riddles of ichthyology; for, while it is generally admitted that it is the fry of one of the many species of fish, its real parentage is quite unknown. At dinners in London it usually stands as a second fish-course, and, fried after the customary manner, it constitutes a dish the delicacy of which is incomparable. Whitebait, like the nonat, are extremely fragile, and ought to be cooked as soon as they are caught. They are always served fried, and the frying-medium used in their preparation should be fresh, abundant, and just smoking when the