The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

very hot four hard-boiled eggs cut in slices, pour over the fish. No. 287. _Red Mullets à l’Italienne._ Of all fish this is one of the most recherché when in good order, it is of a nice red colour, and the eyes look very bright. Make a paper box the length of the fish, then oil the box and lay in the fish, season it with a little pepper, salt, chopped parsley, and lemon juice, and pour two tablespoonfuls of white sauce (No. 7) over each, then put it or them, (if more than one) in a moderate oven and bake twenty minutes or half an hour, according to the size, and when done, slightly brown them with the salamander; serve them in the paper boxes with an Italian sauce (No. 31) poured over them. No. 288. _Red Mullets à la Vénitienne._ Put into a deep sauté-pan a tablespoonful of chopped eschalots, one ditto of chopped parsley, one ditto of chopped tarragon, one of chopped mushrooms, two of salad oil, and four of sherry; then lay in four nice mullets, (well cleaned), season with a little pepper and salt, cover them with a sheet of white paper, and place them in a slow oven for an hour, turn them over and dress them in a dish without a napkin; then put twelve tablespoonfuls of brown sauce (No. 1), with one of essence of anchovy, and a little sugar, boil it about ten minutes and pour over the fish. No. 289. _Red Mullets à la Ravigote._ Put the mullets in boxes and dress as for Italienne, but make the sauce thus: place a quarter of a pound of fresh butter on a plate with a tablespoonful of chopped tarragon, one ditto of chopped chervil, one ditto of lemon juice, and a little pepper, salt, and sugar, mix all well together; have ten tablespoonfuls of white sauce (No. 7) boiling in a stewpan, and throw the other ingredients into it, stir it over the fire till quite smooth, and pour over your mullets in the paper boxes. If too thick add a