Recipes > Seafood > Mullet > Red Mullets la Genoise

Red Mullets la Genoise


  • red mullets
  • 1/2 glass of port
  • a few drops of lemon juice
  • pepper
  • some Genoise sauce
  • a little butter


Lay the mullets on a well-greased baking-sheet.

Moisten them with the port wine and lemon juice, and put little bits of butter about them.

Bake them in a moderate oven until cooked.

Lay them on a hot dish.

Mix the liquor from the mullets with the Genoise sauce, and pour over them.


The Skilful Cook (1905).


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