The official handbook for the National Training School for Cookery

Average cost of " Fillets of Soles a la Mattre d' Hotel." s. d. Sole , . . . . 1 o Lemon juice o o| 1 oz. of butter o 1" f oz. of flour o o\ \ gill of cream o 3 * 4i Time required abou t half an hour. Now we will show you how to cook Fillets of Soles a la Mattre a7' Hotel. N.B. — Fillets of plaice or whiting could be cooked in this way. 1. We take one sole and fillet it in the same way as for fried fillets (see " Fish," Lesson No. 6). 2. We take the bones and fins of the sole, put them into a stewpan with half a pint of water, and put it on the fire to boil. 3. We take a flat tin pan and butter it with our fingers. 4. We fold the fillets loosely over and lay them in the buttered tin. 5. We sprinkle a quarter of a salt spoonful of salt over the fillets and squeeze six drops of lemon juice, and cover them with a piece of buttered paper. 6. We put the tin with the fillets into a sharp oven for six minutes. Now we will make the Sauce. N.B. — If there be no cream, the sauce can be made with milk ; the bones of the fish should therefore be boiled in half a pint of milk instead of water. Cooking Fish. — Soles a la Maitre cT Hotel. 221 1. We take a small bunch of parsley, wash it, dry it, and chop it finely with a knife on a board. 2. We take a stewpan and put in it one ounce of butter and three-quarters of an ounce of flour. 3. We mix them smoothly together with a wooden spoon. 4. We take the saucepan of fish stock and pour it by degrees through a strainer into the stewpan of butter and flour, stirring well. 5. We put the stewpan on the fire and stir the mixture smoothly with a wooden spoon ; we now add two tablespoonsful of cream and stir it well until it boils. 6. We take the stewpan off the fire and stand it on a piece of paper on the table. 7. We add the chopped parsley to the mixture. 8. We add half a teaspoonful of lemon juice, salt, and pepper to taste, and stir the sauce well. 9. Now we take the fillets out of the oven and arrange them on a hot dish ; we add the liquor from the fillets of soles out of the tin, to the sauce. 10. We pour the sauce over the fillets of soles. It is now ready for serving. 222 National Training School for Cookery. Lesson No. 6. FRIED FILLETS OF SOLE. Average cost of Fried Fillets of Sole, and Anchovy Sauce? For * 1 Fried Sole. " | For ' ' A nchovy Sauce. " s. d. j l| lb. of lard or clarified drip- i oz. fresh butter xjl ping for frying f-oz. flour 1 Sole i o Anchovy sauce [ 1 i egg o i " * t Crumbs o o| 2 i ih Time required, about half an hour. Now we will show you how to Fry Fillets of Sole, Plaice, or Whiting. 1. We take one sole, wash it well, and lay it on a board. 2. We take a sharp knife and cut off all the outside fins, the head, and the tail. 3. We take the skin off the sole, from the tail to the head. 4. We cut down the centre of the fish. 5. We slide the knife along carefully between the flesh and the bones, holding the flesh in one hand and drawing it gently away as the knife cuts it away from the bone. 6. We do both sides of the fish alike, and it will make four fillets.