Fillet of Sole Farci.— Remove the fillets from 2 medium-
sized soles or flounders, season 6 fillets with pepper and salt, and
set the remaining 2 aside for forcemeat. Place a small saucepan
with Vi <^^V water and V^ teaspoonf ul butter over the fire ; as soon as
it begins to boil add 2 tablespoonfuls flour✪ Fillet of Flounder à la Française, stir to a smooth paste,
then remove from fire ; add 1 well-beaten egg, stir until smooth,
FLOUNDER. 155
then let aside to cool ; fry 1 fine-chopped onion in 1 onnoe bntter 3
minutea, add 6 fine-chopped mushrooms, cook and 9tir a few min-
utes longer; season with 1 teaspoonfnl seasoning salt. Remove
from fire, add Vt tablespoonful fine-chopped parsley, add the paste,
and mix all well together ; then add the 2 fillets, previonsty finely
chopped, add Vt teaspoonfnl salt and a little pepper ; spread a thin
layer of this forcemeat over each fillet, fold them double, with the
forcemeat inside, lay in a buttered baking pan, pour oyer the juice of
Vs lemon, and sprinkle over 2 ounces melted butter. Place them in
a hot oven, to bake from 10 to 15 minutes ; then remove the fillets
carefully to a long, flat dish, cover with buttered paper, lay a light
weight over them, and let stand till cold. Fifteen minutes before
serving mix the yolks of 2 eggs with 1 ounce melted butter, dip the
fillets fijrst in the yolks and butter, then in fresh grated bread
crumbs, lay on a broiler and broil over a moderate clear fire, light
brown on both sides* Serve with oyster sauce, or arrange the fillets
in a circle around the dish and pour a lobster or grab ragoiit in the
center.
Flounders Farcis h la Hessallna-— Procure the fillets from
2 medium-sized flounders, chop 2 fillets very fine, and season the re-
maining 6 with 1 even tablespoonful seasoning salt ; lay them in a
covered dish, with 1 sliced onion, a sprig of thyme, 3 sprigs of
parsley, and the juice of 1 lemon ; cover the dish, and let it stand 1
hour. Mix the 2 fine-chopped fillets with Yt cupful fresh grated
bread crumbs, 1 tablespoonful butter, 1 well beaten egg, Vt grated
onion, 2 tablespoonfuls cream, and 1 teaspoonfnl seasoning salt
Twenty minutes before serving wipe the fillets dry, spread a thin layer
of the forcemeat over each fillet, fold double, so that the forcemeat is
between them ; insert a crawfish claw in the pointed edge of each
fillet ; lay in a buttered pan, add 3 tablespoonfuls Rhine wine, pour
2 onnces of melted butter over the fillets and the juice of half a lemon ;
GOYer ^th battered paper, set the pan in a hot oven, and bake till
done ; then carefully remove the fillets to a warn^ dish ; put a bunph
156 SEA FOOD, Era
of fried parsley in the center, arrange the fillets around it, and
around the fillets lay fried tomatoes (see Tomatoes) ; add to the fish
gravy V^ tablespoonf ul flour, stir and cook 3 minutes ; add 1 cup of
boiling water, 3 tablespoonfuls cream, 1 teaspoonful beef extract,
cook 5 minutes ; mix the yolk of 1 egg with Vs tablespoonf ul lemon
juice, add it slowly to the sauce; add lastly Ys tablespoonful of
butter in small pieces, V4 teaspoonful seasoning salt✪ Flounders Farcis h la Hessallna, and serve. In
place of this sauce, a tomato or Robert sauce may be served with the
fillets.
Page 103 · 5 recipe records on this page
Presented as published in 1914. 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
Fillet of Sole Farci.— Remove the fillets from 2 mediumsized soles or flounders, season 6 fillets with pepper and salt, and set the remaining 2 aside for forcemeat. Place a small saucepan with Vi <^^V water and V^ teaspoonf ul butter over the fire ; as soon as it begins to boil add 2 tablespoonfuls flour, stir to a smooth paste, then remove from fire ; add 1 well-beaten egg, stir until smooth,
FLOUNDER. 155
then let aside to cool ; fry 1 fine-chopped onion in 1 ounce butter 3 minutes, add 6 fine-chopped mushrooms, cook and stir a few minutes longer; season with 1 teaspoonful seasoning salt. Remove from fire, add Vt tablespoonful fine-chopped parsley, add the paste, and mix all well together ; then add the 2 fillets, previously finely chopped, add 1/2 teaspoonful salt and a little pepper ; spread a thin layer of this forcemeat over each fillet, fold them double, with the forcemeat inside, lay in a buttered baking pan, pour over the juice of 1/2 lemon, and sprinkle over 2 ounces melted butter. Place them in a hot oven, to bake from 10 to 15 minutes ; then remove the fillets carefully to a long, flat dish, cover with buttered paper, lay a light weight over them, and let stand till cold. Fifteen minutes before serving mix the yolks of 2 eggs with 1 ounce melted butter, dip the fillets first in the yolks and butter, then in fresh grated bread crumbs, lay on a broiler and broil over a moderate clear fire, light brown on both sides. Serve with oyster sauce, or arrange the fillets in a circle around the dish and pour a lobster or crab ragout in the center.
Flounders Farcis h la Hessallna-— Procure the fillets from 2 medium-sized flounders, chop 2 fillets very fine, and season the remaining 6 with 1 even tablespoonful seasoning salt ; lay them in a covered dish, with 1 sliced onion, a sprig of thyme, 3 sprigs of parsley, and the juice of 1 lemon ; cover the dish, and let it stand 1 hour. Mix the 2 fine-chopped fillets with Yt cupful fresh grated bread crumbs, 1 tablespoonful butter, 1 well beaten egg, Vt grated onion, 2 tablespoonfuls cream, and 1 teaspoonful seasoning salt. Twenty minutes before serving wipe the fillets dry, spread a thin layer of the forcemeat over each fillet, fold double, so that the forcemeat is between them ; insert a crawfish claw in the pointed edge of each fillet ; lay in a buttered pan, add 3 tablespoonfuls Rhine wine, pour 2 ounces of melted butter over the fillets and the juice of half a lemon ; Cover with buttered paper, set the pan in a hot oven, and bake till done ; then carefully remove the fillets to a warm dish ; put a bunch
of fried parsley in the center, arrange the fillets around it, and around the fillets lay fried tomatoes (see Tomatoes) ; add to the fish gravy 1/2 tablespoonful flour, stir and cook 3 minutes ; add 1 cup of boiling water, 3 tablespoonfuls cream, 1 teaspoonful beef extract, cook 5 minutes ; mix the yolk of 1 egg with 1/2 tablespoonful lemon juice, add it slowly to the sauce; add lastly 1/4 tablespoonful of butter in small pieces, V4 teaspoonful seasoning salt, and serve. In place of this sauce, a tomato or Robert sauce may be served with the fillets.
Records on this page
Fillet of Sole FarciFillet of Flounder à la FrançaiseFlounders Farcis h la HessallnaFlounders FriedHalibut a la Matre d'Hotel