Trim the fillets of sole, season them with white
pepper and salt, and double them lengthwise with
the skin side inside. Place them on .a greased tin
or dish with the fish stock and wine, and poach in
the oven about 10 minutes. Then strain off the
liquor, and keep the fish warm. Melt the butter
in a saucepan, mix in the flour, and cook them
together for a minute or two. Then add_ the
liquor from the fish, and stir over the fire until the
mixture begins to draw away from the sides of the
pan. Remove the saucepan from the fire, and
stir in the yolks of eggs one at a time, and season
to taste. Lastly stir in the whites of the eggs
beaten to a stiff froth. Have ready a large china
souffle dish well greased, pom? into it some of the
souffle mixture, and arrange the pieces of sole in
a circle on the top. Cover with the rest of the
mixture, and bake in a good oven until well risen
and nicely browned. Serve at once.
Sufficient for 5 or 6 persons.
384. Fillets of Sole with Truffles (Filets de
Sole aux Truffes)
2 filleted soles.
2 table-sps. bechamel
sauce.
2 or 3 truffles.
1 table-sp. salad oil.
A little flour.
Egg and bread-crumbs.
8 artichoke bottoms.
Potato noisettes.
Bearnaise or tomato
sauce.
Flatten out the fillers of sole in order to make
them as much as possible the same width at both
ends, then cut them in three equal-sized pieces,
and season with pepper, salt, and a squeeze of
lemon juice. Next mask each piece of fish with a
thin coating of bechamel or other good white sauce,
and lay a few thin slice of truffle on the top. Place
the three pieces of each fillet together, one on the
top of the other, and press them gently, making
them as regular in form as possible. Dip them in
flour, coating them very lightly, and then egg and
bread-crumb in the usual way. Melt about 2 oz.
butter in a saute pan or oven tin, and when smoking
hot put in the prepared fish and bake it in a good
oven until nicely and evenly browned, basting
occasionally with the butter.
The Artichoke Bottoms. — The bottled or tinned
ones are the simplest to use. Drain and dry them
lightly in a cloth. Then cook them in a small
quantity of butter for a few minutes, seasoning
with pepper and salt.
124
COOKERY FOR EVERY HOUSEHOLD
The Potato Noisettes and Bearnaise Sauce. —
Recipes 562 and 708.
To Serve. — Arrange the artichoke bottoms in a
circle on a hot entree dish, and place a piece of fish
on the top of each, with one end pointing towards
the centre. Pile the potato noisettes in the centre,
and serve the sauce separately.
Note. — A few chopped truffles may be added to
the sauce.
Time, 20 minutes to cook the fish. Sufficient
for 7 persons.
385. River Trout a la
Riviere a la
3 or 4 trout.
Whiting farce.
3 onions.
1 oz. butter.
Paprika pepper.
Salt.
Hongroise (Truites de
Hongroise)
1 tea-sp. chopped parsley
1 glass white wine.
1 on 2 tomatoes.
1 oz. butter.
1 dessert-sp. flour.
A little stock✪ River Trout à la Hongroise.
Page 198 · 2 recipe records on this page
Presented as published in 1914. 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
Trim the fillets of sole, season them with white pepper and salt, and double them lengthwise with the skin side inside. Place them on .a greased tin or dish with the fish stock and wine, and poach in the oven about 10 minutes. Then strain off the liquor, and keep the fish warm. Melt the butter in a saucepan, mix in the flour, and cook them together for a minute or two. Then add_ the liquor from the fish, and stir over the fire until the mixture begins to draw away from the sides of the pan. Remove the saucepan from the fire, and stir in the yolks of eggs one at a time, and season to taste. Lastly stir in the whites of the eggs beaten to a stiff froth. Have ready a large china souffle dish well greased, pour into it some of the souffle mixture, and arrange the pieces of sole in a circle on the top. Cover with the rest of the mixture, and bake in a good oven until well risen and nicely browned. Serve at once.
Sufficient for 5 or 6 persons.
384. Fillets of Sole with Truffles (Filets de Sole aux Truffes)
2 filleted soles.
2 table-sps. bechamel sauce.
2 or 3 truffles.
1 table-sp. salad oil.
A little flour.
Egg and bread-crumbs. 8 artichoke bottoms. Potato noisettes. Bearnaise or tomato sauce.
Flatten out the fillers of sole in order to make them as much as possible the same width at both ends, then cut them in three equal-sized pieces, and season with pepper, salt, and a squeeze of lemon juice. Next mask each piece of fish with a thin coating of bechamel or other good white sauce, and lay a few thin slice of truffle on the top. Place the three pieces of each fillet together, one on the top of the other, and press them gently, making them as regular in form as possible. Dip them in flour, coating them very lightly, and then egg and bread-crumb in the usual way. Melt about 2 oz. butter in a saute pan or oven tin, and when smoking hot put in the prepared fish and bake it in a good oven until nicely and evenly browned, basting occasionally with the butter.
The Artichoke Bottoms. — The bottled or tinned ones are the simplest to use. Drain and dry them lightly in a cloth. Then cook them in a small quantity of butter for a few minutes, seasoning with pepper and salt.
The Potato Noisettes and Bearnaise Sauce. — Recipes 562 and 708.
To Serve. — Arrange the artichoke bottoms in a circle on a hot entree dish, and place a piece of fish on the top of each, with one end pointing towards the centre. Pile the potato noisettes in the centre, and serve the sauce separately.
Note. — A few chopped truffles may be added to the sauce.
Time, 20 minutes to cook the fish. Sufficient for 7 persons.
385. River Trout a la Riviere a la
3 or 4 trout.
Whiting farce.
3 onions.
1 oz. butter.
Paprika pepper.
Salt.
Hongroise (Truites de Hongroise)
1 tea-sp. chopped parsley 1 glass white wine.
1 on 2 tomatoes.
1 oz. butter.
1 dessert-sp. flour.
A little stock.
Records on this page
River Trout à la HongroiseFillets of Sole with Truffles