Put into a deep sauté-pan a tablespoonful of chopped eschalots, one
ditto of chopped parsley, one ditto of chopped tarragon, one of chopped
mushrooms, two of salad oil, and four of sherry; then lay in four nice
mullets, (well cleaned), season with a little pepper and salt, cover
them with a sheet of white paper, and place them in a slow oven for an
hour, turn them over and dress them in a dish without a napkin; then put
twelve tablespoonfuls of brown sauce (No. 1), with one of essence of
anchovy, and a little sugar, boil it about ten minutes and pour over the
fish.