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Red Mullet

Rougets en caisse are broiled in papers, sprinkled with chopped parsley and oil. en papillotes are baked in papers and served with Italian sauce. Served with white Ravigote sauce, they are called à la Ravigote. aux fines herbes-cooked with butter, wine, Harvey sauce and anchovy. Served in the sauce with chopped mushrooms, parsley, shallot, and lemon juice. sauce verte-served with green sauce. à la Claudine-served in a brown sauce with anchovies, mushrooms and capers. à la Metropole-stewed in white wine with herbs, and served in the sauce thickened with butter and flour. à la maître d'hôtel-served in Maître d'hôtel They are dressed in this way in sauce. fillets.

Filets de rougets à la Montesquieu. Fillets cut in halves, sauté in butter with wine, lemon juice, etc., and served in the sauce with melted butter and milk.