Recipes for high-class cookery

Cut a small piece off each chestnut, and boil for ten minutes. Remove the skins, and break the chestnuts in pieces. Melt the butter, add the chestnuts and onion, and sauté for a few minutes, but do not brown. Add the stock, and cook one hour, or until the chestnuts are tender. Rub through a hair sieve ; reheat ; add the sugar, seasoning, and cream, and it is ready to serve. ^r?- I : ..' 'V'* ’ iU- . •»- \i V%4^~^ -iJ, \ m V . ''i -J r ,^ir. < ♦. rX^ ^ ■.%- vu:”'^ ^ ■ » •. It r FISH. t 27 ] SOLE AU GRATIN. 1 medium-sized sole. Pepper, salt, and lemon juice. 1 teaspoonful chopped parsley. 1 ,, ,, mushroom. 1 teaspoonful chopped onion. A few brown crumbs. A little melted butter. 1 gill of good brown sauce. Wash, clean, and skin the sole; trim the fins and tail ; and score each side. Mix the parsley, mushroom, and onion together ; sprinkle half of it in a greased gratin dish. Season the fish and lay it in the dish white side up. Spread the remainder of the mixture on the top, scatter lightly with brown crumbs, and sprinkle over a little melted butter. Cook the sole in a moderately hot oven about thirty minutes. Pour the sauce round, and serve. [ 28 ] SOLE A LA COLBERT. 1 medium-sized sole. 1 teaspoonful of flour. Pepper and salt, lemon juice. 1 beaten eggand bread-crumbs. ^ oz. maitre d’hotel butter. Fried parsley. Wash, clean, and skin the sole. Cut down the centre of the white side to the bone, carefully loosen the fillets and roll them back. Dust lightly with the flour, pepper, and salt. Coat the fish with the beaten egg and crumbs, and fry in deep fat Drain, and carefully remove the bone. Fill the centre with the maitre d’hotel butter and the parsley. Garnish with lemon, and serve. SOLE A LA PORTUGAISE. 1 sole. Pepper and salt, lemon juice. 1 Spanish onion. 2 tomatoes. Brown bread-crumbs. Parmesan cheese. 1 gill tomato sauce. Wash, skin, and clean the sole ; season and lay on a greased gratin dish. Cover with slices of tomato and rings of onion. Scatter with bread-crumbs and cheese mixed, bake in a moderate oven for about thirty minutes. Pour the sauce round, and serve. r «« ] FILLETS OF SOLE A LA BOHEMIENNE. 1 filleted sole. I Pepper, saltj and lemon juice. ^ pint Bechamel sauce. Garnish. Chopped parsley. „ truffle. Sieved yolk of egg. Lobster coral. Season and fold the fillets in two ; lay them on a greased tin ; cover with a greased paper, and cook in a moderate oven about fifteen minutes. Dish neatly, coat with the Bechamel sauce, and garnish with alternate colours. N.B. — Fillets of any white fish may be substituted for sole. FILLETS OF SOLE A LA MAITRE D'HOTEL. Wipe, trim, and season the fillets ; fold them in two, skin side inside, and bake in a moderate oven for fifteen minutes. Dish overlapping and coat with the maitre d’hotel sauce. 1 filleted sole. I ^ pint maitre d’hotel sauce. Pepper, salt, and lemon juice. [ 80 ] FILLETS OF SOLE A LA COLBERT. 1 filleted sole. Pepper, salt, and lemon juice. Heated brown crumbs. 1 teaspoonful maitre d’hotel butter. 1 gill anchovy sauce. Wipe, trim, and season the fillets, and roll them up from head to tail, skinned side in. Place in a greased tin, and bake in a moderate oven from twelve to fifteen minutes. Roll the fillets in the heated crumbs, dish neatly, and pour the sauce round. Place a round of maitre d’hotel butter on top of each.