Cassell's dictionary of cookery

Sole, with Mushrooms. — Clean, but do not skin, a pair of moderate-sized fresh soles. Lay them in a saucepan, cover with equal quantities of milk and water, and add an ounce of butter and a table-spoonful of strained lemon-juice. Bring them gently to the point of boiling, draw them back a little, and let them simmer gently until done enough. Take them up, drain them, put them on a hot dish, and pour over them three-quarters of a pint of white mushroom sauce (see Mushroom Sauce, White) . Time to simmer the soles, six or seven minutes after the liquor boils. Probable cost, 2s. Sufficient for four or five persons. Sole with Water Souchet. — Take some fine fresh soles, scale the white side, and take the skin from the black side. Empty out all the intestines, and wash the fish thoroughly in several waters. When the soles are quite clean, boil them in water souchet, which should be prepared as follows : — Take some roots of parsley, and cut them into slices about the eighth of an inch thick and an inch in length. Put these roots into some water with a bunch of parsley, green onions, and a little salt; let them stew for an hour, then stew the soles in this water. When the fish are done enough, have ready some parsley leaves without the stalks which have been blanched separately in salt and water. Drain the soles, and take care that the parsley roots are preserved. Put the fish into a tureen with some of the liquor in which they have been stewed, and which you should strain through a silk sieve. Throw in the parsley roots and leaves, and serve up the water souchet without any bread in it ; but in a separate plate send to table a few slices of ryebread and butter. This broth must be as salt as the salt sea. Solid Cream.— Put two table-spoonfuls of pounded sugar into a jug, and strain upon it the juice of half a large fresh lemon. Add a pint of thick cream and a little brandy for flavouring, then pour the mixture from a height from one jug into another. When it begins to thicken it will be ready. Serve in jelly-glasses. Time, haK an hour. Probable cost, 2s. Sufficient for four or five Solid Easpberry.— Dissolve half a pint of raspberry jelly in a pint of boiHng cream, and add two table-spoonfuls of powdered sugar and a table-spoonful of lemon- juice. Stir the mixture till it is almost cool, then add threequarters of an ounce of isinglass or gelatine which has been dissolved in a tea-cupful of water, and stir it again for a few minutes. Strain through a jelly-bag into a damp mould, and put it in a cool place to set. Care must be taken to use an earthenware, not a metal, mould, or the coloiir of the solid wUl be spoilt. Time, about twelve hours to set the solid. Probable cost, 38. Sufficient for a quart mould. Solid Ratafia. — Crumble six ounces of macaroons and two ounces of ratafia cakes, put them into a bowl, and pour upon them a pint of boiling cream sweetened and flavoured with lemon-rind. Stir the mixture till it is almost cool, and the biscuits are dissolved, then add half an ounce of isinglass or gelatine which has been dissolved in a tea-cupful of milk. Stir the cream till it is cold, pour it into damp moulds, and leave it in a cool place till firm. Turn it upon a glass dish, and serve in the same. Time, about twelve hours to set the solid. Probable cost, about 3s. Sufficient for a quart mould.