FoodNet

Louis' every woman's cook book

1910

Page 17 · 5 recipe records on this page

Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
FILLET OF SOLE VENITIENNE ^ Take two fresh flounders (American soles), skin them, and take off the fillets. Double them over, and arrange them in a flat saucepan, slightly buttered. Season, and add one glass of Sauterne wine, the juice of a lemon, and a gill of fish stock. Cook for about eight minutes and then dish up on a platter. Add to the liquid the fish has been cooked in one scant tablespoonful of flour mixed with a tablespoonful of butter, and let it boil for five minutes, to form a sauce. Then add two tablespoon- fuls of Venitienne butt✪ Fillet of Sole Venitienneer. Venitienne butter is made as follows: One table- spoonful of cooked spinach, a few sprigs of parsley, and also tarragon, chives, and chervil are pounded to a pulp 31 LOUIS' EVERY WOMAN'S COOK BOOK Whea Served. Guests. Remarks. LOUIS' EVERY WOMAN'S COOK BOOK with two ounces of butter, and then the whole is rubbed through a fine sieve. FILLET OF SOLE HOTELIERE ^ Put eight fillets of sole, doubled over, in a metal baking- dish, well buttered. Chop fine one-half a small onion, two fresh mushrooms, and a few sprigs of parsley, and sprinkle over the fish, also a pinch of flour. Season with salt and pepper, and add the juice of one lemon and a small glass of Sauterne wine. Surround the fillets with twelve oysters, in their own liquid, and sprinkle a few bread crumbs and a little drawn butter✪ Fillet of Sole Hotelier over the whole. Put the fish in a moderate oven, and let them cook for fifteen minutes, or more. Baste the fish occasionally with their own liquid. When cooked, sufficient liquid (now thickened a little by the flour and bread crumbs) will be left to cover the fish of each diner. This is a very palatable fish course if properly prepared. FILLET OF HALIBUT GIRARD ^ Cut six fillets of halibut heart-shaped. Season with salt and pepper, and cover one side of the fish with fish force- meat, about one-eighth of an inch thick. Dip a table- knife into the white of an egg, and smooth the surface of the forcemeat right to the edge of the fillets. Arrange them in a flat buttered saucepan. Cut some thin slices of truffle into fancy shapes, such as stars, hearts, or diamonds, and with them put a design on the top of each fillet. Red pimento may also be used for decoration. Then add juice of a lemon, and a little white wine✪ Fillet of Halibut Girard. Put the cover on the pan, and cook slowly for eight or ten minutes. Dish up on a platter. Boil down the liquid to two tablespoonfuls, and then stir this fish essence into some Hollandaise sauce. Surround the fish with this sauce and serve. HALIBUT MAJOR DOMO ^ Put eight nice pieces of halibut, free from skin and bones, in a metal baking-dish. Season with salt and pepper, and add the juice of one-half a lemon, and two table- 32 LOUIS' EVERY WOMAN'S COOK BOOK Whei\ Served. Guests. Remarks. LOUIS' EVERY WOMAN'S COOK BOOK spoonfuls of stock or water. Cover with a buttered paper, and cook in the oven for five or six minutes, until nearly half-cooked. With one cup of cream and milk mixed, butter, and flour prepare a thick cream sauce. Let it boil for ten minutes, and then add two ounces of table butter and one ounce of grated Parmesan cheese. Pour it over the fish, sprinkle with bread crumbs, and cook in a moderate oven until nicely coloured. Put eight slices of broiled bacon✪ Halibut Major Domo, cut very fine, on the baked fish, and serve.