mRIM a good-sized sole, take off both skins,
and wipe it with a cloth. With a sharp-
pointed knife make an incision alongside the bone,
break the bone at each end, and remove it carefully
without mutilating the fish. Brush the fish with
beaten egg on both sides and cover well with fresh
breadcrumbs. Fry in deep, hot fat a golden colour ;
38
FISH DISHES
drain it well on paper or a cloth ; dish up, and fill
the centre of the fish, the cavity left by the bone’s
removal, with well-seasoned Maitre d’Hotel butter
(which is made by mixing one ounce of fresh butter
with one teaspoonful of chopped parsley, a sprig
of tarragon and a sprig of chervil, finely chopped,
to which is added a teaspoonful of lemon juice and
a pinch of salt✪ Soles A La Colbert and pepper. This should be spread
on a plate, put on ice, and, when quite firm, made
into pats. The sole should be garnished with sprigs
of fried parsley and quarters of lemon, and served
quickly.
FILETS DE SOLES AUX CHAM-
PIGNONS
OTEW two ounces of small mushrooms in
^ butter. Fold the fillets, and poach them in
one-sixth of a pint of the cooking liquor of the
mushrooms and a piece of butter the size of a
walnut. Arrange the fillets in an oval, and garnish
the centre of the dish with the stewed mushrooms.
Reduce the cooking liquor of the fillets to one-
third ; add thereto two tablespoonfuls of veloute ;
finish the sauce with one ounce of butter, and coat
the fillets and the garnish.
1
39
THE DUDLEY RECIPES
FILETS DE SOLES AUX CREVETTES
Tj^OLD the fillets and poach them in fish fumet
(an essence extracted from fish-bones and
trimmings). Dish them in an oval ; garnish the
middle with one ounce of shelled shrimps’ tails kept
very hot, and coat the fillets, and the garnish, with
shrimp sauce.
1
FILETS DE SOLES POLIGNAC
TT^OLD the fillets and poach them in one-quarter
of a pint of white wine, a few tablespoonfuls
of the cooking liquor of mushrooms, and a piece of
butter about the size of a walnut. Dish the fillets
in an oval. Reduce the cooking liquor to one-half ;
thicken it by means of two tablespoonfuls of
fish veloute ; finish the sauce with one ounce of
butter, and add thereto three small cooked finely
minced mushrooms, and one tablespoonful of a
julienne of truffles.
Coat the fillets with sauce and set to glaze.
%
40
FISH DISHES
WHITINGS COLBERT
/APEN the whitings down the back and bone
them ; season well and dip them in milk ;
roll them in flour, then egg and breadcrumb them,
and fry in hot fat ; drain them, and lay them on a
long dish ; garnish the openings in their backs with
pieces of Maitre d’Hotel butter, and lay some
quarters of lemon and fried parsley round the
dish.
%
WHITINGS A LA FRANCAISE
r 1 1AKE some good medium-sized whitings ;
clean and trim and score across with a sharp
knife. Season, and dust them with flour ; dip into
two well-beaten eggs✪ Whitings Colbert, and then place directly into
frying lard. Fry a golden colour and serve whole,
laid flat on a dish with fried parsley as a garnish.
Clarified butter, or any sauce preferred, can be
served with them.
The following sharp red sauce is excellent : —
Some chopped onion reduced in a stewpan with
red vinegar. Mix with this some good Espagnol
sauce and a very small quantity of tomato sauce.
Season with cayenne pepper, and before serving
add a few gherkins chopped very finely.
E
41
THE DUDLEY RECIPES
WHITING GRATIN ✪ Whiting Gratin
Page 16 · 5 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 a good-sized sole, take off both skins, and wipe it with a cloth. With a sharppointed knife make an incision alongside the bone, break the bone at each end, and remove it carefully without mutilating the fish. Brush the fish with beaten egg on both sides and cover well with fresh breadcrumbs. Fry in deep, hot fat a golden colour ;
drain it well on paper or a cloth ; dish up, and fill the centre of the fish, the cavity left by the bone’s removal, with well-seasoned Maitre d’Hotel butter (which is made by mixing one ounce of fresh butter with one teaspoonful of chopped parsley, a sprig of tarragon and a sprig of chervil, finely chopped, to which is added a teaspoonful of lemon juice and a pinch of salt and pepper. This should be spread on a plate, put on ice, and, when quite firm, made into pats. The sole should be garnished with sprigs of fried parsley and quarters of lemon, and served quickly.
FILETS DE SOLES AUX CHAM- PIGNONS
STEW two ounces of small mushrooms in butter. Fold the fillets, and poach them in one-sixth of a pint of the cooking liquor of the mushrooms and a piece of butter the size of a walnut. Arrange the fillets in an oval, and garnish the centre of the dish with the stewed mushrooms. Reduce the cooking liquor of the fillets to onethird ; add thereto two tablespoonfuls of veloute ; finish the sauce with one ounce of butter, and coat the fillets and the garnish.
FILETS DE SOLES AUX CREVETTES
FOLD the fillets and poach them in fish fumet (an essence extracted from fish-bones and trimmings). Dish them in an oval ; garnish the middle with one ounce of shelled shrimps’ tails kept very hot, and coat the fillets, and the garnish, with shrimp sauce.
FILETS DE SOLES POLIGNAC
FOLD the fillets and poach them in one-quarter of a pint of white wine, a few tablespoonfuls of the cooking liquor of mushrooms, and a piece of butter about the size of a walnut. Dish the fillets in an oval. Reduce the cooking liquor to one-half ; thicken it by means of two tablespoonfuls of fish veloute ; finish the sauce with one ounce of butter, and add thereto three small cooked finely minced mushrooms, and one tablespoonful of a julienne of truffles.
Coat the fillets with sauce and set to glaze.
%
WHITINGS COLBERT
OPEN the whitings down the back and bone them ; season well and dip them in milk ; roll them in flour, then egg and breadcrumb them, and fry in hot fat ; drain them, and lay them on a long dish ; garnish the openings in their backs with pieces of Maitre d’Hotel butter, and lay some quarters of lemon and fried parsley round the dish.
%
WHITINGS A LA FRANCAISE
TAKE some good medium-sized whitings ;
clean and trim and score across with a sharp knife. Season, and dust them with flour ; dip into two well-beaten eggs, and then place directly into frying lard. Fry a golden colour and serve whole, laid flat on a dish with fried parsley as a garnish.
Clarified butter, or any sauce preferred, can be served with them.
The following sharp red sauce is excellent : —
Some chopped onion reduced in a stewpan with red vinegar. Mix with this some good Espagnol sauce and a very small quantity of tomato sauce. Season with cayenne pepper, and before serving add a few gherkins chopped very finely.
E
WHITING GRATIN
Records on this page
Fillets of Sole A L’AmericaineSoles A La ColbertWhitings ColbertWhitings a la FrancaiseWhiting Gratin