1035a—Grilled Red Mullet

Carefully wipe the mullet; cisel it on either side to a depth in proportion to the thickness of its flesh and at closer intervals the thicker the latter is, in order to facilitate the cooking; season it with salt and pepper; sprinkle it with a little oil and a few drops of lemon juice; spread a few slices of lemon and a few parsley stalks upon and beneath it; and let it No. 168, Cooked Marinade for Venison for an hour or two, turning it over frequently the while.

Twenty minutes before serving, set the red mullet on a double fish grill, and cook it over a rather fierce fire, sprinkling it often the while with its No. 168, Cooked Marinade for Venison. Dish and serve it as soon as it is ready, and serve a little half-melted maître-d’hôtel butter separately.