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.