Take the fillets of four soles, trim and place one-half of
ihem in a saucepan with some clarified butter, a little lemon
jnice, white pepper, and salt. Let them simmer slowly for ten
minutes. Simmer the other fillets without trimming them in
Uie same manner. When they are done, drain them and set away
to cool. Cut the untrimmed fillets into small dice. Mix them
with some thick Allemande sauce, two ounces of grated Parme-
san cheese, white pepper and salt to tasto, and a dash of grated
nutmeg. Spread this preparation about one-sixth of an inch
tìiick on an earthen dish, and when it has become firm cut it
into pieces about the size and shape of the fillets. Roll them
in fine bread crumbs, then in beaten egg^ and then again in
faread crumbs. Just before serving warm the fillets, fry the
croqnettes in hot lard, drain both on a piece of brown paper.
Arrange them in a dose circle, placing alternately the cro-
qnettes and the fillets. Fili the centro with small fish force-
meat balls, fried in hot lard. Pour some Vénitienne sauce in
the centro and on the fillets and serve.
Sole Normande, with Sauoe
Bntter a tin very quickly. Boil some onions in water to
remoye the strong flavor, then slice them very thin and lay
them on the butter. Place the sole on them. Put over it
salt» pepper, and nutmeg to taste, also some chopped parsley.
118 MB8. SEELY'S COOK BOOK
Add the juice of one lemon and as much white wine as wìll
cover it. Place them in a slow oven for thirty minutes. Baste
the sole with its own liquor very often, and add more butter if
required. Serve with fried bread sippets and a sauce made
from the gravy in which the fish has been cooked.
How te make the Sauoe
Melt a tablespoonf ul of butter in saucepan and add a table-
spoonful of flour. Strain the gravy from the pan in which the
fish has been cooked. Add a full cup of it to the butter and
flour. Let it come to a boil, then cook five minutes. Season
to tasto, add one-half cup of rich cream. Serve very hot in
sauce-boat.
FiUet of Sole
Take two soles, divide them from the backbone, remove the
heads, fins, and tails. Sprinkle the inside with pepper, sali,
and the juice of half a lemon. RoU in the shape of a cork-
screw, then roll them in egg^ then fresh bread crumbs, then
in eggy and bread crumbs again. Fry in hot fat and serve on
a napkin. Garnish with lemon baskets filled with Tartare
sauce and sprigs of parsley.
Fillet of Sole
Cut off the head and tail of a large flounder and set away
for future use. Cut off the fillets from the fish and bake them
in the oven for ten minutes and set them away to cool. Then
make a puree of mushrooms in the following way: Peel and
chop fine one pound of mushrooms, melt one ounce of butter, add
one ounce of flour, and let them come to a boil. Then stir in
one-half cup consommé, half a cup of cream, and the mushrooms,
and boil for five minutes. Then set the mixture away to cool.
Make a forcemeat of halibut or any kind of fish desired. Now
lay the fish fillets on a platter, cover each one with the mush-
FJSJJ, OTSTERS^ 10B8TER8, TEBRAPIN 119
room puree, and then with the forcemeat. Put the head and
tail in place. Set the platter in a pan of hot water and bake
in a moderate oven for ten minutes. Remove carefully to a
platter, gamish with parsley, and serve with Hollandaise sauce. ✪ Sole à la Vénitienne
Page 67 · 5 recipe records on this page
Presented as published in 1902. 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
Take the fillets of four soles, trim and place one-half of them in a saucepan with some clarified butter, a little lemon jnice, white pepper, and salt. Let them simmer slowly for ten minutes. Simmer the other fillets without trimming them in the same manner. When they are done, drain them and set away to cool. Cut the untrimmed fillets into small dice. Mix them with some thick Allemande sauce, two ounces of grated Parmesan cheese, white pepper and salt to taste, and a dash of grated nutmeg. Spread this preparation about one-sixth of an inch thick on an earthen dish, and when it has become firm cut it into pieces about the size and shape of the fillets. Roll them in fine bread crumbs, then in beaten egg and then again in bread crumbs. Just before serving warm the fillets, fry the croquettes in hot lard, drain both on a piece of brown paper. Arrange them in a close circle, placing alternately the croquettes and the fillets. Fill the centre with small fish forcemeat balls, fried in hot lard. Pour some Vénitienne sauce in the centre and on the fillets and serve.
Sole Normande, with Sauce
Butter a tin very quickly. Boil some onions in water to remove the strong flavor, then slice them very thin and lay them on the butter. Place the sole on them. Put over it salt, pepper, and nutmeg to taste, also some chopped parsley.
Add the juice of one lemon and as much white wine as will cover it. Place them in a slow oven for thirty minutes. Baste the sole with its own liquor very often, and add more butter if required. Serve with fried bread sippets and a sauce made from the gravy in which the fish has been cooked.
How to make the Sauce
Melt a tablespoonful of butter in saucepan and add a tablespoonful of flour. Strain the gravy from the pan in which the fish has been cooked. Add a full cup of it to the butter and flour. Let it come to a boil, then cook five minutes. Season to taste, add one-half cup of rich cream. Serve very hot in sauce-boat.
FiUet of Sole
Take two soles, divide them from the backbone, remove the heads, fins, and tails. Sprinkle the inside with pepper, sali, and the juice of half a lemon. Roll in the shape of a corkscrew, then roll them in egg, then fresh bread crumbs, then in egg and bread crumbs again. Fry in hot fat and serve on a napkin. Garnish with lemon baskets filled with Tartare sauce and sprigs of parsley.
Fillet of Sole
Cut off the head and tail of a large flounder and set away for future use. Cut off the fillets from the fish and bake them in the oven for ten minutes and set them away to cool. Then make a puree of mushrooms in the following way: Peel and chop fine one pound of mushrooms, melt one ounce of butter, add one ounce of flour, and let them come to a boil. Then stir in one-half cup consommé, half a cup of cream, and the mushrooms, and boil for five minutes. Then set the mixture away to cool. Make a forcemeat of halibut or any kind of fish desired. Now lay the fish fillets on a platter, cover each one with the mush-
FJSJJ, OTSTERS^ 10B8TER8, TEBRAPIN 119
room puree, and then with the forcemeat. Put the head and tail in place. Set the platter in a pan of hot water and bake in a moderate oven for ten minutes. Remove carefully to a platter, gamish with parsley, and serve with Hollandaise sauce.
Records on this page
Sole à la VénitienneSole Normande, with SauceHow to make the SauceFillet of SoleFillet of Sole with Mushroom Puree