Skin, trim and wipe well two medium-sized
soles✪ Soles Napolitaines ; place them in a buttered saut6 pan ;
season with salt and pepper, and pour over them
the mushroom juice ; cover with a buttered paper
and cook from fifteen to twenty minutes, according
to the heat of the oven. Meanwhile put the milk
to boil. Melt the butter in a stewpan ; add the
flour and stir over the fire until the flour becomes
a light brown colour; then add the boiling milk
with about an ounce of the grated Parmesan
cheese and a little boiling water. Stir over the
fire until it boils ; then allow it to simmer for ten
minutes, adding a little more water or fish stock
(if you have any at hand). If the sauce should
appear too thick, season with salt, pepper and a
little grated nutmeg. Place the cooked soles on an
oblong flat dish ; add the liquor which remains
in the saute pan to the sauce ; strain it and pour
over the fish ; sprinkle with the remainder of the
grated Parmesan. Place the dish in the oven, or
under a hot salamander, just long enough for the
top to take colour, and serve in the same dish.
36
FISH DISHES
FILLETS OF SOLE A L’AMERICAINE
OKIN two good medium-sized soles, remove
^ the fillets, trim the edges, and fold them
neatly ; season with pepper and salt, and lay them
in a row on a well-buttered gratin china or silver
dish. Moisten with a little good dry white wine,
and sprinkle over them two finely chopped shallots ;
cover with buttered paper, and cook in the oven
for five minutes ; then pour the liquor from the
dish into a previously prepared rich tomato sauce
(made with tomato pulp and veloute and well re-
duced). Pour this carefully over the fish so as to
completely mask it. Sprinkle over some freshly
made breadcrumbs and place some tiny pieces of
lobster butter on each fillet (made from pounded
eggs and coral of a lobster, with double its quantity
of fresh butter). Finish the fillets of sole in a sharp
oven, allowing about eight minutes to brown the
surface. Serve at once.
%
SOLE MODE DE TROUVILLE
OKIN three medium-sized soles, remove the
^ fillets, trim them neatly, then fold and flatten
slightly ; place them in a well-buttered saute pan ;
season with salt and pepper and a very little grated
37
THE DUDLEY RECIPES
nutmeg ; moisten with a gill of dry white wine and
a little white stock ; cover the pan, and allow them
to cook for about fifteen minutes over a quick fire ;
drain the fillets and keep them warm.
Next put into the saute pan a dozen mushroom
heads with a little of their liquor, also a dozen
mussels and a dozen oysters ; cook these together
until thoroughly hot. Dish up the fillets in a circle.
Reduce the gravy with half a pint of Bechamel
sauce ; take out the mushrooms and shellfish ;
thicken the sauce with the yolks of two eggs and
a pat of fresh butter ; pass through a tammy, and
return to the saute pan with the garnishing ; range
the heads of mushrooms on the top of each fillet,
and put the remainder with the oysters and mush-
rooms in the centre of the dish. Sauce well over,
sprinkle with a very little dissolved meat glaze, and
serve.
SOLES A LA COLBERT ✪ Fillets of Sole A L’Americaine
Page 15 · 3 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
Skin, trim and wipe well two medium-sized soles ; place them in a buttered saut6 pan ; season with salt and pepper, and pour over them the mushroom juice ; cover with a buttered paper and cook from fifteen to twenty minutes, according to the heat of the oven. Meanwhile put the milk to boil. Melt the butter in a stewpan ; add the flour and stir over the fire until the flour becomes a light brown colour; then add the boiling milk with about an ounce of the grated Parmesan cheese and a little boiling water. Stir over the fire until it boils ; then allow it to simmer for ten minutes, adding a little more water or fish stock (if you have any at hand). If the sauce should appear too thick, season with salt, pepper and a little grated nutmeg. Place the cooked soles on an oblong flat dish ; add the liquor which remains in the saute pan to the sauce ; strain it and pour over the fish ; sprinkle with the remainder of the grated Parmesan. Place the dish in the oven, or under a hot salamander, just long enough for the top to take colour, and serve in the same dish.
FILLETS OF SOLE A L’AMERICAINE
SKIN two good medium-sized soles, remove the fillets, trim the edges, and fold them neatly ; season with pepper and salt, and lay them in a row on a well-buttered gratin china or silver dish. Moisten with a little good dry white wine, and sprinkle over them two finely chopped shallots ; cover with buttered paper, and cook in the oven for five minutes ; then pour the liquor from the dish into a previously prepared rich tomato sauce (made with tomato pulp and veloute and well reduced). Pour this carefully over the fish so as to completely mask it. Sprinkle over some freshly made breadcrumbs and place some tiny pieces of lobster butter on each fillet (made from pounded eggs and coral of a lobster, with double its quantity of fresh butter). Finish the fillets of sole in a sharp oven, allowing about eight minutes to brown the surface. Serve at once.
%
SOLE MODE DE TROUVILLE
SKIN three medium-sized soles, remove the fillets, trim them neatly, then fold and flatten slightly ; place them in a well-buttered saute pan ; season with salt and pepper and a very little grated
nutmeg ; moisten with a gill of dry white wine and a little white stock ; cover the pan, and allow them to cook for about fifteen minutes over a quick fire ; drain the fillets and keep them warm.
Next put into the saute pan a dozen mushroom heads with a little of their liquor, also a dozen mussels and a dozen oysters ; cook these together until thoroughly hot. Dish up the fillets in a circle. Reduce the gravy with half a pint of Bechamel sauce ; take out the mushrooms and shellfish ; thicken the sauce with the yolks of two eggs and a pat of fresh butter ; pass through a tammy, and return to the saute pan with the garnishing ; range the heads of mushrooms on the top of each fillet, and put the remainder with the oysters and mushrooms in the centre of the dish. Sauce well over, sprinkle with a very little dissolved meat glaze, and serve.
SOLES A LA COLBERT
Records on this page
Soles NapolitainesFillets of Sole A L’AmericaineSoles A La Colbert