Filets de Soles k la Caneale. — Fillets of soles
poached in fish liquor and oyster liquor ; dressed
and garnished with poached oysters and mush-
rooms ; sauced over with maxtre d’hotel sauce.
— a la Chasseur Royal.— Steamed fillets of soles
dressed on a white fish border, decorated with
truffles and garnished with oysters, mushrooms
and truffles ; royal chasseur sauce.
— a la Cherbourg. — Rolled fillets of soles braised
in white wine, dished up and garnished with oysters,
crayfish and mussels ; sauced over with cardinal
sauce.
— en fers a Cheval. — Stuffed rolled fillets of sole
set in horseshoe-shaped moulds, with mayonnaise
or aspic cream, decorated with truffles (cold).
— Chevaliere. — Rolled fillets of soles stuffed with
fish farce mixed with chopped truffles ; poached in
white wine ; sauced over with crayfish or bisque
sauce, with finely chopped truffles on top.
— a la Czarina. — Baked fillets of soles dressed on
potato puree, scraped horse-radish on each fillet ;
served with a rich brown fish sauce flavoured with
tomato and meat glaze.
— a la Dauphine. — Sole fillets spread over with a
mixture of forcemeat, chopped shallots, parsley
and mushrooms, folded and braised ; egged,
crumbed, and fried ; served with lobster sauce.
— a la Diable. — Rolled fillets of soles, crumbed and
fried, served in paper cases, with devilled sauce
poured over.
— a la Diocletien. — Fillets of soles spread with fish
farce, folded or rolled, and cooked in butter and
Marsala wine ; garnished with small braised let-
tuces and small fish quenelles ; rich espagnole sauce,
flavoured with fish liquor and chopped truffles.
— a la Florentine. — Fillets of soles dressed on and
coated with a light spinach puree, enriched with
cream and flavoured with grated cheese ; baked in
oven.
— a la Grand Due. — Fillets of soles poached in
mushroom liquor, etc.; dressed with alternate slices
of truffles and prawn tails, masked with mornay
sauce, sprinkled with cheese, etc., and browned ;
garnished with asparagus points.
— a la St. Germain. — Rolled and crumbed fillets
of soles fried in butter, dressed on slices of lemon,
with stiff bearnaise sauce forced on top of each ;
garnished with olive-shaped fried potatoes.
— k l’lndienne. — Fried fillets of soles stuffed with
lobster puree ; garnished with shreds of piccalilli,
gherkins and mushrooms, curry or madeira sauce ;
served with boiled rice.
SOLE
7i
Filets de Soles k la Joinville (Fillets of Sole,
Joinville Style). — Rolled fillets of soles, dressed
with truffles, prawns, crawfish, smelts, and small
fish quenelles.
— Louisa-Anna. — Fillets of soles, folded, and
poached in white wine, dressed on bread croutons,
sauced over with rich tomato puree, with slice of
truffle in centre.
— a la Mareelle. — Fillets of soles spread over with
champignon purde, folded and poached ; dressed on
dish in border form, sauced over with perigueux
sauce, pommes Anna in centre.
-a la Mapie-Louise.— Fillets of soles, folded,
poached in white wine and mushroom liquor ;
dressed in centre of oblong dish, with a fancy
border of potato puree ; baked in oven ; sauced over
with supreme sauce, with border of green mousseline
sauce, julienne strips of truffles sprinkled over the
fillets ; served hot.
— a la Mareehale. — Stewed fillets of soles in reduced
white sauce, egged, crumbed, and fried in butter;
bechamel sauce served separate.
Page 39
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Filets de Soles k la Caneale. — Fillets of soles
poached in fish liquor and oyster liquor ; dressed
and garnished with poached oysters and mush-
rooms ; sauced over with maxtre d’hotel sauce.
— a la Chasseur Royal.— Steamed fillets of soles
dressed on a white fish border, decorated with
truffles and garnished with oysters, mushrooms
and truffles ; royal chasseur sauce.
— a la Cherbourg. — Rolled fillets of soles braised
in white wine, dished up and garnished with oysters,
crayfish and mussels ; sauced over with cardinal
sauce.
— en fers a Cheval. — Stuffed rolled fillets of sole
set in horseshoe-shaped moulds, with mayonnaise
or aspic cream, decorated with truffles (cold).
— Chevaliere. — Rolled fillets of soles stuffed with
fish farce mixed with chopped truffles ; poached in
white wine ; sauced over with crayfish or bisque
sauce, with finely chopped truffles on top.
— a la Czarina. — Baked fillets of soles dressed on
potato puree, scraped horse-radish on each fillet ;
served with a rich brown fish sauce flavoured with
tomato and meat glaze.
— a la Dauphine. — Sole fillets spread over with a
mixture of forcemeat, chopped shallots, parsley
and mushrooms, folded and braised ; egged,
crumbed, and fried ; served with lobster sauce.
— a la Diable. — Rolled fillets of soles, crumbed and
fried, served in paper cases, with devilled sauce
poured over.
— a la Diocletien. — Fillets of soles spread with fish
farce, folded or rolled, and cooked in butter and
Marsala wine ; garnished with small braised let-
tuces and small fish quenelles ; rich espagnole sauce,
flavoured with fish liquor and chopped truffles.
— a la Florentine. — Fillets of soles dressed on and
coated with a light spinach puree, enriched with
cream and flavoured with grated cheese ; baked in
oven.
— a la Grand Due. — Fillets of soles poached in
mushroom liquor, etc.; dressed with alternate slices
of truffles and prawn tails, masked with mornay
sauce, sprinkled with cheese, etc., and browned ;
garnished with asparagus points.
— a la St. Germain. — Rolled and crumbed fillets
of soles fried in butter, dressed on slices of lemon,
with stiff bearnaise sauce forced on top of each ;
garnished with olive-shaped fried potatoes.
— k l’lndienne. — Fried fillets of soles stuffed with
lobster puree ; garnished with shreds of piccalilli,
gherkins and mushrooms, curry or madeira sauce ;
served with boiled rice.
SOLE
7i
Filets de Soles k la Joinville (Fillets of Sole,
Joinville Style). — Rolled fillets of soles, dressed
with truffles, prawns, crawfish, smelts, and small
fish quenelles.
— Louisa-Anna. — Fillets of soles, folded, and
poached in white wine, dressed on bread croutons,
sauced over with rich tomato puree, with slice of
truffle in centre.
— a la Mareelle. — Fillets of soles spread over with
champignon purde, folded and poached ; dressed on
dish in border form, sauced over with perigueux
sauce, pommes Anna in centre.
-a la Mapie-Louise.— Fillets of soles, folded,
poached in white wine and mushroom liquor ;
dressed in centre of oblong dish, with a fancy
border of potato puree ; baked in oven ; sauced over
with supreme sauce, with border of green mousseline
sauce, julienne strips of truffles sprinkled over the
fillets ; served hot.
— a la Mareehale. — Stewed fillets of soles in reduced
white sauce, egged, crumbed, and fried in butter;
bechamel sauce served separate.