pound of the best butter. Boil two good handfuls of spinach,
drain thoroughly, squeeze through a piece of muslin, and save
all the spinach greening so obtained in a bowl. Scald and
cleanse four anchovies from oil, pick out their spines, pass
them through a hair-sieve, and save the pulp. Mince as finely
as possible sufficient blanched curled parsley to fill a tablespoon.
Mince also as finely as possible, and pound, capers enough to
fill a teaspoon. Now colour the butter by working into it, as
lightly as you can, enough of the spinach greening to make it
a pale green. Then add the other things by degrees, and
incorporate them thoroughly with the butter. Trim the butter
into neat shapes or pats with the butter bat on the butter
board, and set on ice till wanted. N.B. — For all fancy butter’s
it is best to have a separate small Wedgewood mortar, pestle,
small hair-sieve, butter board and bat.
Fillets of Sole. — These should be about three inches long,
and an inch and a half wide. They can then be egged and
breadcrumbed and fried, or dipped in batter D Orly and
fried, or poached in broth, floured, and fried, or steamed and
served cold with mayonnaise sauce.
FILLETS OF SOLE WITH SHRIMPS
75
Fillets of Sole with Shrimps. — Fillet a large Sole, and
make a good broth with the bones and trimmings. Mince, not
too finely, half a pint of picked shrimps, and season them
with pepper and a very little salt. Lay the fillets on a board,
brush their upper sides with white of egg, and spread over
each a coating of the mince after having moistened it with a
quarter of a pint of white sauce made with the fish broth and
thickened with a raw egg. Roll up the fillets and poach them
in the remaining broth to set the farce. Let them get cold.
Then lightly flour them, fry them, and serve with pats of
shrimp butter. (See page 116.) [Wyvern.~\
Fillets of Sole D’Orly. — Anything cooked D’Orly is dipped
in batter before frying. Let the fillets soak for two hours in
a marinade made of the juice of a lemon, a little pepper and
salt, and two tablespoonfuls of salad oil. Turn them now and
then. Drain and wipe the fillets, dip them in frying batter,
and fry in plenty of boiling oil or suet till they are a nice
golden colour. Drain and dry the fillets, dust over with salt,
and serve piled on a hot napkin. Many people dislike sauce
with batter, but Wyvern recommends this sauce, to be handed
in a boat. Break up all the bones and trimmings of the Sole,
and with them make half a pint of good fish broth. Thicken
this with half an ounce of butter and the same of flour, stir
in a four-ounce tomato cut up small, boil up with the fish broth,
season with pepper and salt, and pass the whole through a hair
sieve. Warm up and finish with the yolk of an egg, and a
dessertspoonful of finely-minced chervil.
Boiled Sole. — A pat of maitre d’hotel butter is a great
addition to a Sole boiled in fish broth. For this, take two
ounces of the firmest and best butter to be had (in warm
weather it must be iced), add to it the juice of one lemon, one
dessertspoonful of minced parsley which has been pressed free
from all moisture, a pinch of white pepper, and a pinch of salt✪ Boiled Sole.
Form into pats with the butter bat, and then set on ice. When
the Sole is served send up a pat of this butter melting upon
it.
Page 44 · 5 recipe records on this page
Presented as published in 1898. 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
pound of the best butter. Boil two good handfuls of spinach, drain thoroughly, squeeze through a piece of muslin, and save all the spinach greening so obtained in a bowl. Scald and cleanse four anchovies from oil, pick out their spines, pass them through a hair-sieve, and save the pulp. Mince as finely as possible sufficient blanched curled parsley to fill a tablespoon. Mince also as finely as possible, and pound, capers enough to fill a teaspoon. Now colour the butter by working into it, as lightly as you can, enough of the spinach greening to make it a pale green. Then add the other things by degrees, and incorporate them thoroughly with the butter. Trim the butter into neat shapes or pats with the butter bat on the butter board, and set on ice till wanted. N.B.— For all fancy butters it is best to have a separate small Wedgwood mortar, pestle, small hair-sieve, butter board and bat.
Fillets of Sole. — These should be about three inches long, and an inch and a half wide. They can then be egged and breadcrumbed and fried, or dipped in batter D Orly and fried, or poached in broth, floured, and fried, or steamed and served cold with mayonnaise sauce.
FILLETS OF SOLE WITH SHRIMPS
Fillets of Sole with Shrimps.— Fillet a large Sole, and make a good broth with the bones and trimmings. Mince, not too finely, half a pint of picked shrimps, and season them with pepper and a very little salt. Lay the fillets on a board, brush their upper sides with white of egg, and spread over each a coating of the mince after having moistened it with a quarter of a pint of white sauce made with the fish broth and thickened with a raw egg. Roll up the fillets and poach them in the remaining broth to set the farce. Let them get cold. Then lightly flour them, fry them, and serve with pats of shrimp butter. (See page 116.) [Wyvern.]
Fillets of Sole D'Orly.— Anything cooked D’Orly is dipped in batter before frying. Let the fillets soak for two hours in a marinade made of the juice of a lemon, a little pepper and salt, and two tablespoonfuls of salad oil. Turn them now and then. Drain and wipe the fillets, dip them in frying batter, and fry in plenty of boiling oil or suet till they are a nice golden colour. Drain and dry the fillets, dust over with salt, and serve piled on a hot napkin. Many people dislike sauce with batter, but Wyvern recommends this sauce, to be handed in a boat. Break up all the bones and trimmings of the Sole, and with them make half a pint of good fish broth. Thicken this with half an ounce of butter and the same of flour, stir in a four-ounce tomato cut up small, boil up with the fish broth, season with pepper and salt, and pass the whole through a hair sieve. Warm up and finish with the yolk of an egg, and a dessertspoonful of finely-minced chervil.
Boiled Sole.— A pat of maître d'hôtel butter is a great addition to a Sole boiled in fish broth. For this, take two ounces of the firmest and best butter to be had (in warm weather it must be iced), add to it the juice of one lemon, one dessertspoonful of minced parsley which has been pressed free from all moisture, a pinch of white pepper, and a pinch of salt. Form into pats with the butter bat, and then set on ice. When the Sole is served send up a pat of this butter melting upon it.
Records on this page
Boiled SoleFillets of Sole with ShrimpsFillets of Sole D’OrlyBaked Sole au GratinBoiled Sole with Maitre d’Hotel Butter