1. When prepared as in the former recipe, wash
and well dry them in a clean cloth, fold them neatly
or roll them. 2. Put them into a tin dish previously
buttered. 3. Sprinkle a little salt and one squeeze of
a lemon over the fillets. 4. Cover them with buttered
paper. 5. Put the dish into the oven for six minutes.
6. Have your maitre d’hotel sauce ready. 7. Take the
fillets out of the oven and arrange them on a hot dish
for serving. 8. Mix the liquor from the fillets out of the
tin into your sauce. 9. Pour it over the fish and serve.
Precautions. — Be particular with the sauce, see
page 210.
Fish.
SOLE AU GRATIN.
Ingredients .
Butter. 4 Mushrooms. £ of Eschalot.
Parsley. Stock. Bread Raspings✪ Sole au Gratin,
1. Clean the sole as already directed. 2. Mince
finely four button mushrooms, and a quarter of an
eschalot, and a little parsley the same as for baked
sole. 3. Take an oval gratin tin, butter it. 4. Place
half the mixture of fine herbs at the bottom, sprinkle
lightly over their surface the bread raspings. 5. Lay
the sole on the bread raspings, and cover it with the
remainder of the fine herbs, season with a little
pepper and salt. 6. Put on the surface a few pieces
of butter. 7. Sprinkle the top freely with bread
raspings. 8. Pour by the side some good stock
to come up to the fish, but not over it, and, if you
like, a glass of chablis, or other white wine ; bake for
fifteen or twenty minutes, and serve on the gratin tin.
The soles are better filleted; they must then be rolled.
Precautions. — Do not drown the fish in stock or
wine.
BAKED SOLE.
Ingredients.
A Sole. Lemon. Stock. Mushrooms.
Eschalots. 3 oz. of Butter. Parsley. Flour✪ Baked Sole.
1. Take a large sole, remove the black skin, and
scrape or skin the other side, remove the gills, cut off
the fins, clean it, and wipe it with a clean cloth. 2.
Make an incision on each side down the back to the
bone. 3. Take an oval gratin pan and well butter it.
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Buckmastcr s Cookery .
4. Lay on the sole. 5. Add a little salt and pepper,
the juice of a lemon, and a gill of stock or water. 6.
Bake in an oven fifteen or twenty minutes. Make a
sauce as follows : 1. Put into a small stewpan an
ounce of butter and the same weight of flour. 2. Stir
for two or three minutes. 3. Add half a pint of water
or stock. 4. Season with salt and pepper, after the
soles have been in the oven fifteen or twenty minutes.
5. Pour the liquor from the soles into the sauce. 6.
Add another ounce of butter and a good tablespoon-
ful of fine herbs composed of equal parts of button
mushrooms and parsley, and half the quantity of
eschalots all finely minced; these should have been
previously blanched. 7. Add to the sauce, which
should now be boiled up. 8. Place the sole on a
dish. 9. Pour the sauce over, and serve.
Precautions. — Careful preparation of the sauce
and the blanching of the fine herbs are essential.
BATTER FOR FRYING.
Ingredients .
5 oz. of Flour. 2 Eggs. Oil.
Page 83 · 2 recipe records on this page
Presented as published in 1887. 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
1. When prepared as in the former recipe, wash and well dry them in a clean cloth, fold them neatly or roll them. 2. Put them into a tin dish previously buttered. 3. Sprinkle a little salt and one squeeze of a lemon over the fillets. 4. Cover them with buttered paper. 5. Put the dish into the oven for six minutes. 6. Have your maitre d’hotel sauce ready. 7. Take the fillets out of the oven and arrange them on a hot dish for serving. 8. Mix the liquor from the fillets out of the tin into your sauce. 9. Pour it over the fish and serve.
Precautions. — Be particular with the sauce, see page 210.
Fish.
SOLE AU GRATIN.
Ingredients .
Butter. 4 Mushrooms. £ of Eschalot.
Parsley. Stock. Bread Raspings,
1. Clean the sole as already directed. 2. Mince finely four button mushrooms, and a quarter of an eschalot, and a little parsley the same as for baked sole. 3. Take an oval gratin tin, butter it. 4. Place half the mixture of fine herbs at the bottom, sprinkle lightly over their surface the bread raspings. 5. Lay the sole on the bread raspings, and cover it with the remainder of the fine herbs, season with a little pepper and salt. 6. Put on the surface a few pieces of butter. 7. Sprinkle the top freely with bread
raspings. 8. Pour by the side some good stock
to come up to the fish, but not over it, and, if you like, a glass of chablis, or other white wine ; bake for fifteen or twenty minutes, and serve on the gratin tin. The soles are better filleted; they must then be rolled.
Precautions. — Do not drown the fish in stock or wine.
BAKED SOLE.
Ingredients.
A Sole. Lemon. Stock. Mushrooms.
Eschalots. 3 oz. of Butter. Parsley. Flour.
1. Take a large sole, remove the black skin, and scrape or skin the other side, remove the gills, cut off the fins, clean it, and wipe it with a clean cloth. 2. Make an incision on each side down the back to the bone. 3. Take an oval gratin pan and well butter it.
1 86
Buckmaster's Cookery.
4. Lay on the sole. 5. Add a little salt and pepper, the juice of a lemon, and a gill of stock or water. 6. Bake in an oven fifteen or twenty minutes. Make a sauce as follows : 1. Put into a small stewpan an ounce of butter and the same weight of flour. 2. Stir for two or three minutes. 3. Add half a pint of water or stock. 4. Season with salt and pepper, after the soles have been in the oven fifteen or twenty minutes.
5. Pour the liquor from the soles into the sauce. 6. Add another ounce of butter and a good tablespoonful of fine herbs composed of equal parts of button mushrooms and parsley, and half the quantity of eschalots all finely minced; these should have been previously blanched. 7. Add to the sauce, which should now be boiled up. 8. Place the sole on a dish. 9. Pour the sauce over, and serve.
Precautions. — Careful preparation of the sauce and the blanching of the fine herbs are essential.
BATTER FOR FRYING.
Ingredients .
5 oz. of Flour. 2 Eggs. Oil.
Records on this page
Sole au GratinBaked Sole