Mullets with d'Antin Sauce

Raise the fillets from the mullets and suppress the skin; cut them each lengthwise in two and season with salt, mignonette, thyme, bay leaf, sliced onions, branches of parsley, tarragon, vinegar and oil; let marinate for one hour, turning them over frequently, then drain and roll them in flour; form them crescent-shaped on a wire basket and fry in hot fat till a fine color. Serve in a sauce-boat a d'Antin sauce (No. 458).