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.