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Red Mullet, Sauce For

Red mullet fried or boiled are very good without sauce. When this is required, however, plain melted butter, Dutch sauce, anchovy sauce, or Italian sauce is the most suitable, or a sauce may be prepared as follows. Rub the yolks of two hard-boiled eggs to a paste, and with them two ounces of clarified butter, a salt-spoonful of unmixed mustard, a dessert-spoonful of dried flour, a tea-spoonful of vinegar or lemon-juice, and a little pepper and salt. Mix with this paste a third of a pint of cold water, put the mixture into a saucepan, and stir over the fire till it boils. Throw in a dessert-spoonful of finely-shredded parsley, let the sauce boil once more, and serve. A sauce for baked mullet may be made according to the directions given in the recipe for