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RED MULLET (en Papillote)

Take out the gills; wash the fish, wipe carefully, and flour it. Take a piece of letter-paper, cut it in the shape of a heart, and oil it. Season with pepper and salt, lay the mullet on one side, and season this also. Fold the paper over, and turn over the edges securely. Broil the fish on a gentle fire until it is lightly browned on both sides without the paper being at all burnt, and serve it in the paper on a hot dish. It will be excellent without sauce, but if this is required, melted butter, anchovy sauce, Dutch sauce, or Italian sauce may be sent to table with it. Sometimes a little good sauce made as for baked mullet (see the preceding recipe) is spread over the fish inside the paper. Mullet en papillote may be baked as well as broiled. A little sauce may then be made with the liquor which comes from them, mixed with a glassful of wine, a dessert-spoonful of anchovy, and a tea-spoonful of soy, thickened with a little flour, and stirred over the fire till smooth. Time to broil, twenty to thirty minutes.