Dish on a napkin with very green parsley all round.
882—FILETS DE SOLES MARIE STUART
Fold the fillets, and poach them in fish fumet. Arrange
them in an oval on a dish; coat them with the sauce given
under ‘‘ Filets de soles A la New-burg’”’ (No. 890), and place
on each fillet a quenelle of fish forcemeat in the shape of a quoit
and decked with a slice of truffle. These quenelles should, if
possible, be poached just before dishing up, and well drained
before being laid on the fillets of sole.
883—FILETS DE SOLES MIGNONETTE
Cook the fillets in butter, and set them in a hot timbale.
Surround them with potato-balls the size of peas, raised by
means of the round spoon-cutter, and cooked beforehand in
butter.
Lay upon the fillets eight or ten slices of fresh truffle heated
in one-sixth pint of very light meat-glaze.
Finish the glaze in which the slices of truffle have been
heated with two-thirds oz. of butter and a few drops of lemon
juice, and pour it over the fillets and their garnish. Serve very
hot.
884—FILETS DE SOLES MIMI
Divide a live lobster into two, lengthwise, and prepare it
4 l’américaine, taking care to keep the sauce short.
When the lobster is cooked, take the meat from the tail; cut
298 GUIDE TO MODERN COOKERY
it into as many slices as there are fillets of sole, and keep them
hot.
Remove all the meat from the claws, and that remaining in
the carcass; pound all of it smoothly, add two tablespoonfuls
of cream, and rub through a fine sieve. Prepare a garnish of
spaghetti with cream, and add thereto the purée of lobster.
Fold the fillets of sole, and poach them in Chablis wine and
butter. All this being done, lay the two emptied halves of the
lobster on a napkin lying on a dish, setting them back to back.
Fill these lobster shells to the brim with the prepared garnish
of spaghetti. Upon this garnish lay the poached fillets of sole,
sandwiching a slice of lobster between every two; besprinkle the
whole with a short and fine julienne of very black truffle✪ Filets de Soles Mimi.
Send the lobster sauce, finished with a few tablespoonfuls of
cream, to the table separately. Proceed as quickly as possible
with the dishing up, in order that the dish may reach the table
very hot.
885—FILETS DE SOLES MEXICAINE
Coat the fillets with fish forcemeat, and roll them to resemble
scrolls (see No. 914). Poach them in fish fumet as directed for
the paupiettes. Lay each rolled fillet in a grilled mushroom
garnished with one-half tablespoonful of peeled, pressed, and
concassed tomato cooked in butter, and arrange them in an
oval on a dish.
Coat them with Béchamel sauce combined with a purée of
tomatoes and capsicums cut into small dice, in the proportion
of two tablespoonfuls of the purée and two-thirds oz. of the
capsicums✪ Filets de Soles Mexicaine per pint of the sauce.
886—FILETS DE SOLES MIRABEAU
Poach the fillets, left in their natural state, in fish fumet.
Dish them and coat with white wine and Genévoise sauces,
alternating the two, white and brown. Lay a thin strip of
anchovy fillet between each of the fillets of sole; deck those of
the latter coated with white sauce with a slice of truffle, and those
coated with brown sauce with a star of blanched tarragon
leaves.
887—FILETS DE SOLES MIRAMAR
Divide each of the fillets into slices; season them and cook
them in butter. Cut fifteen roundels (one-third inch thick) of
egg-plant; season, dredge, and toss them in butter, taking care
to keep them very crisp.
Take a timbale of suitable size, and line its sides with a
layer (three-quarters inch thick) of pilaff rice.
FISH 299
Put the roundels of egg-plant and the sliced fillets of sole
(mixed and tossed together for a moment) in the middle of the
dish.
Just before serving, sprinkle with one oz. of lightly-browned
butter✪ Filets de Soles Miramar.
888—FILETS DE SOLES AUX HUITRES ✪ Filets de Soles aux Huitres
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Presented as published in 1909. 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
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Dish on a napkin with very green parsley all round.
882—FILETS DE SOLES MARIE STUART
Fold the fillets, and poach them in fish fumet. Arrange
them in an oval on a dish; coat them with the sauce given
under ‘‘ Filets de soles A la New-burg’”’ (No. 890), and place
on each fillet a quenelle of fish forcemeat in the shape of a quoit
and decked with a slice of truffle. These quenelles should, if
possible, be poached just before dishing up, and well drained
before being laid on the fillets of sole.
883—FILETS DE SOLES MIGNONETTE
Cook the fillets in butter, and set them in a hot timbale.
Surround them with potato-balls the size of peas, raised by
means of the round spoon-cutter, and cooked beforehand in
butter.
Lay upon the fillets eight or ten slices of fresh truffle heated
in one-sixth pint of very light meat-glaze.
Finish the glaze in which the slices of truffle have been
heated with two-thirds oz. of butter and a few drops of lemon
juice, and pour it over the fillets and their garnish. Serve very
hot.
884—FILETS DE SOLES MIMI
Divide a live lobster into two, lengthwise, and prepare it
4 l’américaine, taking care to keep the sauce short.
When the lobster is cooked, take the meat from the tail; cut
298 GUIDE TO MODERN COOKERY
it into as many slices as there are fillets of sole, and keep them
hot.
Remove all the meat from the claws, and that remaining in
the carcass; pound all of it smoothly, add two tablespoonfuls
of cream, and rub through a fine sieve. Prepare a garnish of
spaghetti with cream, and add thereto the purée of lobster.
Fold the fillets of sole, and poach them in Chablis wine and
butter. All this being done, lay the two emptied halves of the
lobster on a napkin lying on a dish, setting them back to back.
Fill these lobster shells to the brim with the prepared garnish
of spaghetti. Upon this garnish lay the poached fillets of sole,
sandwiching a slice of lobster between every two; besprinkle the
whole with a short and fine julienne of very black truffle.
Send the lobster sauce, finished with a few tablespoonfuls of
cream, to the table separately. Proceed as quickly as possible
with the dishing up, in order that the dish may reach the table
very hot.
885—FILETS DE SOLES MEXICAINE
Coat the fillets with fish forcemeat, and roll them to resemble
scrolls (see No. 914). Poach them in fish fumet as directed for
the paupiettes. Lay each rolled fillet in a grilled mushroom
garnished with one-half tablespoonful of peeled, pressed, and
concassed tomato cooked in butter, and arrange them in an
oval on a dish.
Coat them with Béchamel sauce combined with a purée of
tomatoes and capsicums cut into small dice, in the proportion
of two tablespoonfuls of the purée and two-thirds oz. of the
capsicums per pint of the sauce.
886—FILETS DE SOLES MIRABEAU
Poach the fillets, left in their natural state, in fish fumet.
Dish them and coat with white wine and Genévoise sauces,
alternating the two, white and brown. Lay a thin strip of
anchovy fillet between each of the fillets of sole; deck those of
the latter coated with white sauce with a slice of truffle, and those
coated with brown sauce with a star of blanched tarragon
leaves.
887—FILETS DE SOLES MIRAMAR
Divide each of the fillets into slices; season them and cook
them in butter. Cut fifteen roundels (one-third inch thick) of
egg-plant; season, dredge, and toss them in butter, taking care
to keep them very crisp.
Take a timbale of suitable size, and line its sides with a
layer (three-quarters inch thick) of pilaff rice.
FISH 299
Put the roundels of egg-plant and the sliced fillets of sole
(mixed and tossed together for a moment) in the middle of the
dish.
Just before serving, sprinkle with one oz. of lightly-browned
butter.
888—FILETS DE SOLES AUX HUITRES