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Rougets à la Vénitienne
Five red Mullets. (Red Mullets.) Ingredients.
A dessertspoonful each of chopped Parsley, Onions and Mushrooms.
Two tablespoonfuls of Salad Oil.
A glass of Sherry.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Home › Fish › Rougets à la Vénitienne
Five red Mullets. (Red Mullets.) Ingredients.
A dessertspoonful each of chopped Parsley, Onions and Mushrooms.
Two tablespoonfuls of Salad Oil.
A glass of Sherry.