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.