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Mullets Dressed With Fine Herbs

Mix Trim and place the mullets on a saucepan, buttered, season with pepper and salt, strew over them chopped mushrooms, shallot and parsley, moisten with two glasses of sherry, and a large spoonful of brown sauce. with the herb sauce a little essence of anchovy and the juice of half a lemon; one spoonful of chopped and blanched parsley. Pour over the mullets and send to the table.