With the bones, some of the trimmings of the fish, a little
minced onion, some parsley stalks, a few drops of lemon juice,
and white wine and water, prepare two spoonfuls of fumet.
This done, strain it over the fillets, and poach them gently.
Drain them carefully; reduce the fumet to the consistence
of a syrup, and finish it with one and one-half oz. of butter.
Arrange the fillets in an oval on the dish whereon they have
been poached; cover them with the buttered fumet, and set to
glaze quickly. When about to serve, set a pyramid of skinned
and very cold muscadel grapes✪ Filets de Soles Veronique in the middle of the dish.
Put a cover on the dish, and serve immediately.
904—FILETS DE SOLES WALEWSKA
Poach the fillets in fish fumet, keeping them in their natural
state.
Dish, and surround them with three langoustines’ tails cut
into two lengthwise, and stewed in butter (with lid on) with six
fine slices of raw truffle.
Coat with a delicate Mornay sauce, and set to glaze quickly.
N.B.—The Mornay sauce may, according to circumstances,
be combined with one and one-half oz. of langoustine butter
per pint.
FISH 393
905—FILETS DE SOLES WILHELMINE
Prepare some potato shells as directed under ‘“‘ Filets de soles
Olga’”’ (No. 894). Garnish them with a tablespoonful of
cucumber with cream; put a fillet of sole into each garnished
shell, a fine Zeeland oyster on each fillet, and cover with
Mornay sauce.
Set to glaze quickly, and dish on a napkin.
VARIOUS PREPARATIONS OF SOLES AND FILLETS OF SOLE.
906—MOUSSELINES DE SOLES
The directions given under ‘‘ Mousselines de Saumon”’ (No.
797) apply in all circumstances to Mousselines of Sole. I shall
therefore refrain from repeating the recipe, since, the quantities
remaining the same, all that is meeded is the substitution of the
meat of sole for that of salmon. Thus, I shall only state
here, by way of reminding the reader, that these excellent pre-
parations admit of all the fish sauces and garnishes, and that
they may also be accompanied by all purées of fresh vegetables.
907—TURBAN DE FILETS DE SOLES A LA VILLARET
Raise the fillets of three soles; flatten them slightly with a
moistened beater, and trim them very straight on either side.
Liberally butter a medium-sized savarin-mould. Lay the
fillets aslant in this mould, with their tail-ends over-reaching
its inner edge and their other ends projecting over its outer
edge; slip a fine slice of truffle between each, and let them
slightly overlap one another.
When the mould is completely lined with the fillets of sole,
fill it up with lobster mousseline forcemeat. Gently tap the
mould on a folded napkin lying on the table, with the object
of setfling the forcemeat, and then draw the overhanging ends
of the fillets across the latter.
Set to poach in a bain-marie in a moderate oven.
This done, take the mould out of the bain-marie; let it stand
for a few minutes, and then turn it upside-down upon the dish.
Leave it to drain; soak up the liquid that has leaked out on to
the dish; take off the mould, and moisten the surface of the
fillets by means of a small brush dipped in melted butter. The
object of this last measure is to glaze the fish and to remove
therefrom the froth resulting from its poached albumen.
Now garnish the centre of the moulding with shrimps’
tails, mushrooms, poached milt, and slices of truffle, the whole
cohered by means of Béchamel sauce finished with lobster
butter.
304 GUIDE TO MODERN COOKERY
Send a sauceboat of Béchamel sauce, fihished with lobster
butter, to the table at the same time as the fish.
908—TURBAN DE FILETS DE SOLES ET SAUMON
VILLARET
Proceed as in the preceding recipe, but alternate the fillets
of sole with very red slices of salmon of the same size as the
fillets.
The combination yields an excellent result, and the varying
strips of white and orange which constitute the body of the
moulded crown lend sightliness to the dish.
Page 175 · 1 recipe record on this page
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
With the bones, some of the trimmings of the fish, a little minced onion, some parsley stalks, a few drops of lemon juice, and white wine and water, prepare two spoonfuls of fumet.
This done, strain it over the fillets, and poach them gently.
Drain them carefully; reduce the fumet to the consistence of a syrup, and finish it with one and one-half oz. of butter. Arrange the fillets in an oval on the dish whereon they have been poached; cover them with the buttered fumet, and set to glaze quickly. When about to serve, set a pyramid of skinned and very cold muscadel grapes in the middle of the dish.
Put a cover on the dish, and serve immediately.
904—FILETS DE SOLES WALEWSKA
Poach the fillets in fish fumet, keeping them in their natural state.
Dish, and surround them with three langoustines’ tails cut into two lengthwise, and stewed in butter (with lid on) with six fine slices of raw truffle.
Coat with a delicate Mornay sauce, and set to glaze quickly.
N.B.—The Mornay sauce may, according to circumstances, be combined with one and one-half oz. of langoustine butter per pint.
905—FILETS DE SOLES WILHELMINE
Prepare some potato shells as directed under "Filets de soles Olga" (No. 894).). Garnish them with a tablespoonful of cucumber with cream; put a fillet of sole into each garnished shell, a fine Zeeland oyster on each fillet, and cover with Mornay sauce. Set to glaze quickly, and dish on a napkin.
VARIOUS PREPARATIONS OF SOLES AND FILLETS OF SOLE.
906—MOUSSELINES DE SOLES
The directions given under "Mousselines de Saumon" (No. 797)) apply in all circumstances to Mousselines of Sole. I shall therefore refrain from repeating the recipe, since, the quantities remaining the same, all that is needed is the substitution of the meat of sole for that of salmon. Thus, I shall only state here, by way of reminding the reader, that these excellent preparations admit of all the fish sauces and garnishes, and that they may also be accompanied by all purées of fresh vegetables.
907—TURBAN DE FILETS DE SOLES A LA VILLARET
Raise the fillets of three soles; flatten them slightly with a moistened beater, and trim them very straight on either side.
Liberally butter a medium-sized savarin-mould. Lay the fillets aslant in this mould, with their tail-ends over-reaching its inner edge and their other ends projecting over its outer edge; slip a fine slice of truffle between each, and let them slightly overlap one another.
When the mould is completely lined with the fillets of sole, fill it up with lobster mousseline forcemeat. Gently tap the mould on a folded napkin lying on the table, with the object of setfling the forcemeat, and then draw the overhanging ends of the fillets across the latter.
Set to poach in a bain-marie in a moderate oven.
This done, take the mould out of the bain-marie; let it stand for a few minutes, and then turn it upside-down upon the dish. Leave it to drain; soak up the liquid that has leaked out on to the dish; take off the mould, and moisten the surface of the fillets by means of a small brush dipped in melted butter. The object of this last measure is to glaze the fish and to remove therefrom the froth resulting from its poached albumen.
Now garnish the centre of the moulding with shrimps’ tails, mushrooms, poached milt, and slices of truffle, the whole cohered by means of Béchamel sauce finished with lobster butter.
Send a sauceboat of Béchamel sauce, fihished with lobster butter, to the table at the same time as the fish.
908—TURBAN DE FILETS DE SOLES ET SAUMON VILLARET
Proceed as in the preceding recipe, but alternate the fillets of sole with very red slices of salmon of the same size as the fillets.
The combination yields an excellent result, and the varying strips of white and orange which constitute the body of the moulded crown lend sightliness to the dish.
Records on this page
Filets de Soles Veronique