— en Zephires. — Cold fillets of sole set in aspic
cream in small zephyr moulds.
Chaudfroid de Filets de Soles k la Capucine.—
Stuffed and rolled fillets of sole dressed on pink
rice border, decorated with prawns, truffles, etc. ;
seasoned salad in centre (cold).
SOLE
73
Coquilles de Filets de Soles k la Favorite.—
Cockle-shell moulds filled with cooked fillets of
sole and lobster meat, coated with mayonnaise,
decorated with truffle and hard-boiled white of
egg-
Escalopes de Soles a la Vernon (Scallops of Soles,
Vernon Style). — Braised fillets of soles dressed on
rice ; garnished with stewed oysters and mussels ;
rich white sauce.
Hatelets de Sole k la Villeroi.— Rolled sole fillets
stuffed with forcemeat, placed on silver skewers,
seasoned, crumbed, and baked in the saute pan ;
served with a richly buttered tomato sauce.
Paupiettes de Soles, Alexandra.— Fillets of soles
spread with lobster farce and rolled into paupiettes;
poached in sauterne and fish stock ; garnished with
truffles, anchovy butter and new potatoes tossed in
butter; sauce, cardinal.
— a la Bismark. — Fillets of soles soaked in
marinade, spread with fish farce and chopped
truffles, and rolled up ; poached in white wine ;
dressed on a border of potato puree, sauced over
with sauce marguary, sprinkled with grated par-
mesan, and browned in sharp oven.
— a l’Empereur. — Braised fillets of soles, rolled and
stuffed with turbot farce, dressed in cassolettes,
sauced over with bechamel cream sauce, flavoured
with paprika, anchovy essence ; tops sprinkled with
finely chopped truffle and horseradish.
— a la Michel. — Rolled fillets of soles stuffed with
foie-gras farce and poached, dressed on a border
of green peas, with ragout of prawns in centre ;
sauce, supreme.
— a la Ni§oise. — Baked rolled fillets of soles, stuffed
with fish farce, herbs and anchovy paste; sauced
over with a rich tomato puree containing parmesan
cheese ; garnished with small gherkins, sprinkled
with grated cheese, and browned in oven.
— de Filets de Soles a la Richelieu.— Baked
rolled fillets of soles stuffed with whiting forcemeat,
dressed on croutes spread with fish farce, with
mushroom head on each ; sauced over with cardinal
sauce, enriched with egg-yolk ; a star of truffle
placed on centre of each fillet.
Soles en souehet (Souchet of Soles). — Boiled soles
with finely-cut strips of carrot and turnips and
chopped parsley.
— a la Vatel. — Baked soles, boned and stuffed, with
whiting forcemeat, cooked in white wine and
mushroom liquor ; masked over with white wine
sauce ; garnished with truffles, gherkins, cocks’
combs and mushrooms.
D
74 POISSONS (FISH)
Soles k la Villeroise. — Soles cooked in cyder and
mushroom liquor, garnished with cubes of plain
boiled potatoes.
Stoudines de Poissons k la Russe.— Fillets of soles
and small fillets of salmon poached and dressed
alternately in crown shape, masked with aspic, and
served with iced horseradish sauce.
Turban de Filets de Soles k la Montpelier.—
Cold fillets of soles set in turban or border mould,
with green herb chaudfroid sauce, aspic, etc. ;
garnished with white of egg and truffle ; centre
filled with dressed salad, etc.
Timbale de Filets de Soles k la Savoy.— Poached
fillets of soles finished in rich white wine sauce,
mixed with truffle, macaroni and crayfish, served
in pastry crust made of pate a f oncer.
Page 41
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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— en Zephires. — Cold fillets of sole set in aspic
cream in small zephyr moulds.
Chaudfroid de Filets de Soles k la Capucine.—
Stuffed and rolled fillets of sole dressed on pink
rice border, decorated with prawns, truffles, etc. ;
seasoned salad in centre (cold).
SOLE
73
Coquilles de Filets de Soles k la Favorite.—
Cockle-shell moulds filled with cooked fillets of
sole and lobster meat, coated with mayonnaise,
decorated with truffle and hard-boiled white of
egg-
Escalopes de Soles a la Vernon (Scallops of Soles,
Vernon Style). — Braised fillets of soles dressed on
rice ; garnished with stewed oysters and mussels ;
rich white sauce.
Hatelets de Sole k la Villeroi.— Rolled sole fillets
stuffed with forcemeat, placed on silver skewers,
seasoned, crumbed, and baked in the saute pan ;
served with a richly buttered tomato sauce.
Paupiettes de Soles, Alexandra.— Fillets of soles
spread with lobster farce and rolled into paupiettes;
poached in sauterne and fish stock ; garnished with
truffles, anchovy butter and new potatoes tossed in
butter; sauce, cardinal.
— a la Bismark. — Fillets of soles soaked in
marinade, spread with fish farce and chopped
truffles, and rolled up ; poached in white wine ;
dressed on a border of potato puree, sauced over
with sauce marguary, sprinkled with grated par-
mesan, and browned in sharp oven.
— a l’Empereur. — Braised fillets of soles, rolled and
stuffed with turbot farce, dressed in cassolettes,
sauced over with bechamel cream sauce, flavoured
with paprika, anchovy essence ; tops sprinkled with
finely chopped truffle and horseradish.
— a la Michel. — Rolled fillets of soles stuffed with
foie-gras farce and poached, dressed on a border
of green peas, with ragout of prawns in centre ;
sauce, supreme.
— a la Ni§oise. — Baked rolled fillets of soles, stuffed
with fish farce, herbs and anchovy paste; sauced
over with a rich tomato puree containing parmesan
cheese ; garnished with small gherkins, sprinkled
with grated cheese, and browned in oven.
— de Filets de Soles a la Richelieu.— Baked
rolled fillets of soles stuffed with whiting forcemeat,
dressed on croutes spread with fish farce, with
mushroom head on each ; sauced over with cardinal
sauce, enriched with egg-yolk ; a star of truffle
placed on centre of each fillet.
Soles en souehet (Souchet of Soles). — Boiled soles
with finely-cut strips of carrot and turnips and
chopped parsley.
— a la Vatel. — Baked soles, boned and stuffed, with
whiting forcemeat, cooked in white wine and
mushroom liquor ; masked over with white wine
sauce ; garnished with truffles, gherkins, cocks’
combs and mushrooms.
D
74 POISSONS (FISH)
Soles k la Villeroise. — Soles cooked in cyder and
mushroom liquor, garnished with cubes of plain
boiled potatoes.
Stoudines de Poissons k la Russe.— Fillets of soles
and small fillets of salmon poached and dressed
alternately in crown shape, masked with aspic, and
served with iced horseradish sauce.
Turban de Filets de Soles k la Montpelier.—
Cold fillets of soles set in turban or border mould,
with green herb chaudfroid sauce, aspic, etc. ;
garnished with white of egg and truffle ; centre
filled with dressed salad, etc.
Timbale de Filets de Soles k la Savoy.— Poached
fillets of soles finished in rich white wine sauce,
mixed with truffle, macaroni and crayfish, served
in pastry crust made of pate a f oncer.