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

little milk. No. 290. _Fillets of Mullets à la Montesquieu._ Take four fish and fillet them by passing the knife from the back of the head to the tail, keeping close to the bone, then cut each fillet in halves, then rub a quarter of a pound of butter on the bottom of a deep sauté-pan and lay in the fillets; season with a little pepper, salt, chopped parsley, the juice of a lemon, and a glass of sherry; place them over a brisk fire five minutes, then turn them gently and place them again on the fire for five minutes, dress them round on a border of mashed potatoes, but be careful not to break them, as they are very delicate; put ten spoonfuls of melted butter in the sauté-pan, with four of milk, and a little sugar and salt; set it over the fire, boil it three minutes, keeping it stirred, and then pour over the fillets. No. 291. _Fillets of Mullets à l’Italienne._ Take four fish, fillet and dress as above, serve an Italian sauce (No. 31) over them. No. 292. _Fillets of Mullets à la Vénitienne._ Fillet and dress the fillets as above, and sauce as for mullet à la Vénitienne (No. 288.) No. 293. _Fillets of Mullets sauce Ravigote._ Fillet and dress the fish as before, with the exception of the sherry and sauce, as for mullets à la Ravigote. No. 294. _Fillets of Mullets à la Mazarine._ Fillet and dress the fish as in the last, and pour a sauce Mazarine, (see turbot à la Mazarine, No. 207) over them. No. 295. _Whitings, to fry them._ Every person knows the delicacy of this fish, and its lightness as food, especially invalids; it is generally well received at all tables: to fry them well, dry them in a cloth, then throw them in flour, egg and bread-crumb, fry them in hot lard, observing the directions for frying soles; serve them on a napkin with shrimp sauce in a boat, and garnish with parsley. No. 296. _Whiting au gratin._ Have the whitings skinned, with their tails