FILLETS OF SOLE A LA
ROUENNAISE.
1 filleted sole. i pint cardinal sauce.
Pepper, salt, and lemon juice. Chopped truffle.
2 oz. lobster farce.
Wipe, trim, and season the fillets. Spread
the skinned side with lobster farce (see
Lobster Cutlets, p. 85). Fold in two and
bake in a moderate oven for about twenty
minutes. Dish neatly, coat with tlie sauce,
and decorate with the truffle.
[ 81 ]
FILLETS OF SOLE A LA TARTARE.
1 filleted sole. I Pepper, salt, and lemon juice.
^ pint hot Tartare sauce.
Wipe, trim, and season the fillets. Fold in
two, or roll up with the skinned side in, and
bake for fifteen minutes. Dish neatly and
coat with the sauce.
FILLETS OF SOLE A L’HORLY.
1 filleted sole.
Marinade.
^ tablespoonful of salad oil. ^ teaspoonful chopped shallot.
1 teaspoonful mixed vinegar. Cayenne pepper and salt.
^ „ chopped parsley.
Batter.
1 oz. of flour.
Pinch of salt.
1 yolk of egg.
^ tablespoonful of salad oil.
1 tablespoonful milk or tepid
water.
^ a beaten white of egg.
Wipe and cut the fillets into neat pieces ;
soak for thirty minutes in the marinade.
Batter. — Sieve flour and salt into a basin,
beat in yolk and milk till thick and smooth,
work in the oil, and set aside for half an hour.
Add the beaten white immediately before use.
[ 82 ]
Dip the fillets in this batter and fry in deep
fat ; drain thoroughly, dish, and garnish with
parsley.
BOILED TURBOT.
Clean the fish thoroughly and rub over
with lemon. Have a pan of simmering salted
water, add a little vinegar, and let the fish cook
gently without boiling. Time. — Ten minutes
to each pound and ten minutes over. Drain
thoroughly and serve on a napkin and garnish
with parsley and lemon. Serve with any good
fish sauce, hot or cold.
N.B. — All fish is boiled in the same manner
with the exception of salmon, when the acids
are omitted.
FISH SOUFFLfi.
i lb. of white fish. '
{2 oz. of flour.
1 oz. of butter.
1 gill of fish stock or water.
3 eggs.
^ gill of cream.
Coating. — | pint of white fish sauce.
Qamisk. — Red pepper or parsley.
Panard.— Boil the water and butter, add
flour, heated and sieved, and beat till thickened.
[ 33 ]
Wipe and scrape fish from the bone ; pound
it with the panard, eggs, and seasonings, and
rub through a wire sieve. Stir in the cream
and turn into a plain mould, greased and
dusted with rice-flour. Steam the fish souffl✪ Fish Soufflée
very gently till firm, about one hour. Turn
out and coat with the sauce. Decorate to
taste, and serve.
CREAMS OF WHITING A LA
Make the panard (see Fish Souffle, p. 32),
and pound it with the whiting, egg, and
seasonings. Rub through a wire sieve and
add the cream. Have ready some small
moulds greased and dusted with rice-flour;
ROYALE.
4 oz. whiting.
3 or 4 oysters.
1 egg.
1 dessertspoonful cream.
Cayenne and salt.
Coating. — J pint white sauce.
^ oz. Parmesan cheese.
Chopped parsley.
,, truffle or red pepper.
3
[ 34 ]
fill them with the mixture and insert an oyster
in each. Steam without boiling till firm,
about thirty minutes, and dish. Have the
sauce made, and add the cheese just before
use. Coat the creams and decorate to taste.
Page 6 · 1 recipe record on this page
Presented as published in 1912. 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
FILLETS OF SOLE A LA ROUENNAISE.
1 filleted sole. i pint cardinal sauce.
Pepper, salt, and lemon juice. Chopped truffle.
2 oz. lobster farce.
Wipe, trim, and season the fillets. Spread the skinned side with lobster farce (see Lobster Cutlets, p. 85). Fold in two and bake in a moderate oven for about twenty minutes. Dish neatly, coat with the sauce, and decorate with the truffle.
[31]
FILLETS OF SOLE A LA TARTARE.
1 filleted sole. I Pepper, salt, and lemon juice.
^ pint hot Tartare sauce.
Wipe, trim, and season the fillets. Fold in two, or roll up with the skinned side in, and bake for fifteen minutes. Dish neatly and coat with the sauce.
FILLETS OF SOLE A L’HORLY.
1 filleted sole.
Marinade.
^ tablespoonful of salad oil. ^ teaspoonful chopped shallot. 1 teaspoonful mixed vinegar. Cayenne pepper and salt.
^ „ chopped parsley.
Batter.
1 oz. of flour.
Pinch of salt.
1 yolk of egg.
^ tablespoonful of salad oil.
1 tablespoonful milk or tepid water.
^ a beaten white of egg.
Wipe and cut the fillets into neat pieces ; soak for thirty minutes in the marinade.
Batter. — Sieve flour and salt into a basin, beat in yolk and milk till thick and smooth, work in the oil, and set aside for half an hour. Add the beaten white immediately before use.
[32]
Dip the fillets in this batter and fry in deep fat ; drain thoroughly, dish, and garnish with parsley.
BOILED TURBOT.
Clean the fish thoroughly and rub over with lemon. Have a pan of simmering salted water, add a little vinegar, and let the fish cook gently without boiling. Time. — Ten minutes to each pound and ten minutes over. Drain thoroughly and serve on a napkin and garnish with parsley and lemon. Serve with any good fish sauce, hot or cold.
N.B. — All fish is boiled in the same manner with the exception of salmon, when the acids are omitted.
FISH SOUFFLfi.
i lb. of white fish. '
{2 oz. of flour.
1 oz. of butter.
1 gill of fish stock or water.
3 eggs.
^ gill of cream.
Coating. — | pint of white fish sauce.
Qamisk. — Red pepper or parsley.
Panard.— Boil the water and butter, add flour, heated and sieved, and beat till thickened.
[33]
Wipe and scrape fish from the bone ; pound it with the panard, eggs, and seasonings, and rub through a wire sieve. Stir in the cream and turn into a plain mould, greased and dusted with rice-flour. Steam the fish souffle very gently till firm, about one hour. Turn out and coat with the sauce. Decorate to taste, and serve.
CREAMS OF WHITING A LA ROYALE
Make the panard (see Fish Souffle, p. 32), and pound it with the whiting, egg, and seasonings. Rub through a wire sieve and add the cream. Have ready some small moulds greased and dusted with rice-flour;
4 oz. whiting. 3 or 4 oysters.
1 egg.
1 dessertspoonful cream. Cayenne and salt.
Coating. — J pint white sauce.
^ oz. Parmesan cheese. Chopped parsley.
,, truffle or red pepper.
[34]
fill them with the mixture and insert an oyster in each. Steam without boiling till firm, about thirty minutes, and dish. Have the sauce made, and add the cheese just before use. Coat the creams and decorate to taste.
Records on this page
Fish Soufflé