base should be composed of prawns, on the top of the jelly
mound a coronet of prawns should be made by sticking
them into the jelly. Place little white china shells round
the dish and fill them with mayonnaise sauce sprinkled
with coral. In between the china shells cut cucumber
in thin corrugated slices and folded up like a leaf ; place
small radishes cut like rosebuds inside.
Soles a la Menuisiere. — Cut the fins off a sole, and with
a knife make four incisions across it on each side ; then rub
well into it half a tablespoonful of salt and chopped onions ;
dip it in flour and broil over a slow fire. Have ready two
ounces of fresh butter, mixed with the juice of a lemon and
a little cayenne pepper✪ Soles a la Menuisiere, which rub over the sole, previously
laid in a very hot dish without a napkin. Turn the fish
over once or twice that it may be well covered. Put it into
the oven for a minute and serve very hot.
Sole a la Normande. — Take a large sole, and free the
bones entirely from the flesh. Season the sole with pepper
and salt, and moisten it with sauterne ; whilst the sole is
cooking make a white sauce, of which the stock should be
the water in which mussels have been boiled. The sole
must be put in the oven just five minutes before serving,
and should be dished on an oval silver dish, well buttered
and daintily powdered with finely minced and blanched
onions. The garnish should consist of some of the mussels,
oysters, mushrooms, fried smelts, and fried sippets of brea✪ Sole a la Normanded.
Sole a la Tirhoot. — Take some fillets of sole, dip them
into egg and flour, and fry them in salad oil ; then roll and
allow them to get quite cold. Then cover them with the
following sauce : — Add to a gill of good cream the yolks of
two hard-boiled eggs, rubbed smooth, with a teaspoonful of
anchovy sauce ; when well mixed with the cream add
gradually a tablespoonful of a lemon✪ Sole a la Tirhoot.
Sole a rUtopia, Filets de. — Take a pair of fair-sized
soles, fillet them and skin them and cut them into narrow,
kite -shaped pieces, about five inches long, and put them into
buttered paper ; then take their bones, and put them in a
saucepan with some milk, peppercorns, salt, an onion, and
a good dessertspoonful of anchovy sauce; boil for about
half an hour ; strain and pour this fish stock into one of the
120
THE HOUSEWlFE^S KEFBBEE
French china fireproof pans ; lay the fillets into it and
squeeze the juice of a lemon over all and put in the oven till
quite cooked, when they must be taken out of the stock
and their papers, and be allowed to get cold. In the
meantime let the stock they have been cooked in get cold
also. Melt some butter in a saucepan, and mix some flour
and milk together ; pour the boiling butter over it and
then add the fish stock, and half a pint of cream and half
a pint of pale aspic cream ; let all boil up, and when
thickened, strain. Colour one half a pretty pink with
cochineal, and leave the other white. When nearly cold,
mask four of the fillets with the white, and four with the
pink sauce and put them on ice till quite stiff. Make a
pillar with milk and gelatine (half a pint of milk to two
and a half ounces of white leaf gelatine✪ Sole a rUtopia, Filets de) ; it should be formed
narrow at the top and put into the refrigerator, and when
it is cold and firm, cover it all over with cress, and then
place the fillets alternately round.
Page 82 · 5 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
base should be composed of prawns, on the top of the jelly mound a coronet of prawns should be made by sticking them into the jelly. Place little white china shells round the dish and fill them with mayonnaise sauce sprinkled with coral. In between the china shells cut cucumber in thin corrugated slices and folded up like a leaf ; place small radishes cut like rosebuds inside.
Soles a la Menuisiere. — Cut the fins off a sole, and with a knife make four incisions across it on each side ; then rub well into it half a tablespoonful of salt and chopped onions ; dip it in flour and broil over a slow fire. Have ready two ounces of fresh butter, mixed with the juice of a lemon and a little cayenne pepper, which rub over the sole, previously laid in a very hot dish without a napkin. Turn the fish over once or twice that it may be well covered. Put it into the oven for a minute and serve very hot.
Sole a la Normande. — Take a large sole, and free the bones entirely from the flesh. Season the sole with pepper and salt, and moisten it with sauterne ; whilst the sole is cooking make a white sauce, of which the stock should be the water in which mussels have been boiled. The sole must be put in the oven just five minutes before serving, and should be dished on an oval silver dish, well buttered and daintily powdered with finely minced and blanched onions. The garnish should consist of some of the mussels, oysters, mushrooms, fried smelts, and fried sippets of bread.
Sole a la Tirhoot. — Take some fillets of sole, dip them into egg and flour, and fry them in salad oil ; then roll and allow them to get quite cold. Then cover them with the following sauce : — Add to a gill of good cream the yolks of two hard-boiled eggs, rubbed smooth, with a teaspoonful of anchovy sauce ; when well mixed with the cream add gradually a tablespoonful of lemon juice.
Sole a rUtopia, Filets de. — Take a pair of fair-sized soles, fillet them and skin them and cut them into narrow, kite -shaped pieces, about five inches long, and put them into buttered paper ; then take their bones, and put them in a saucepan with some milk, peppercorns, salt, an onion, and a good dessertspoonful of anchovy sauce; boil for about half an hour ; strain and pour this fish stock into one of the
THE HOUSEWIFE'S REFEREE
French china fireproof pans ; lay the fillets into it and squeeze the juice of a lemon over all and put in the oven till quite cooked, when they must be taken out of the stock and their papers, and be allowed to get cold. In the meantime let the stock they have been cooked in get cold also. Melt some butter in a saucepan, and mix some flour and milk together ; pour the boiling butter over it and then add the fish stock, and half a pint of cream and half a pint of pale aspic cream ; let all boil up, and when thickened, strain. Colour one half a pretty pink with cochineal, and leave the other white. When nearly cold, mask four of the fillets with the white, and four with the pink sauce and put them on ice till quite stiff. Make a pillar with milk and gelatine (half a pint of milk to two and a half ounces of white leaf gelatine) ; it should be formed narrow at the top and put into the refrigerator, and when it is cold and firm, cover it all over with cress, and then place the fillets alternately round.
Records on this page
Soles a la MenuisiereSoles au GratinSole a la NormandeSole a la TirhootSole a rUtopia, Filets de