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Ingredients for the Quenelles

Quarter ounce of Butter.

Half ounce of Flour.

Quarter gill of Stock.

Two and a half ounces of Whiting.

One yolk of Egg.

For method see Quenelles, page 128, using teaspoons instead of dessert-spoons. Filets de Rougets à l'Italienne.

Take your mullets and fillet them, making two fillets only of each mullet. Six mullets make a nice dish. Butter your dish, lay the fillets neatly on, sprinkle over a little salt, lemon-juice, and pepper. Cover them with a buttered paper, and place in a moderate oven till done. Drain any moisture from the dish into the sauce. Serve with Sauce Italienne poured over the mullet.