DRESSED FISH AND FISH ENTREES (HOT). 463
3 French gherkins, J lemon, 2 tablespoonfuls piccaHlly,
breadcrumbs, frying fat, salt, cayenne.
Cut the fish into five or six neat scollops about half
an inch thick. Season with salt and a little cayenne,
beat up one egg, boil the other till hard, dip the slices
of fish in egg, cover well with breadcrumbs, and fry in
hot fat a golden colour ; drain and dish up. In the
meantime prepare a garnish consisting of gherkins, hard-
boiled white of egg, and piccalilly, all cut up into
juhenne strips. Warm up in a little butter, moisten
with fish stock, garnish the dish tastefully with alter-
nate groups of the above and fanciful-cut slices of lemon.
Send to table with Sauce Indienne, No. 209.
331. Sole a la Normande. — Clean, skin, and trim
two large soles ; make an incision about a quarter of an
inch deep along each side of the bone of the skinned
part. Place in a buttered saute-pan, season with pepper
and salt, moisten with a gill of white wine, sprinkle
with a finely chopped shallot, place a few bits of butter
here and there, and cook it in the oven for about ten
minutes. Have ready a garniture of prepared oysters,
mussels, and button mushrooms. Put the sole on a
dish, dress, and garnish neatly ; sauce over with Nor-
mande sauce in which the garniture has been cooked ;
garnish the sides with croutes of bread made from
rasped French dinner-rolls (buttered slices browned in
the oven). Serve the remaining sauce separately in a
sauce-boat.
Fillets of soles are done in the same way. They are
folded and dished up in a row, one overlapping the other,
and a mushroom head placed on each fillet. The mus-
sels and oysters are placed in groups round the sides of
the fillets. Scollops are, in some case, used as garnish,
but only when mussels are not obtainable.
If smelts are in season this dish should be garnished
with a few fried smelts in addition to the other garniture.
332. Sauce Normande. — Dissolve an ounce and a
half of butter in a stewpan, add an ounce of floor, stir
long enough to cook the flour, moisten with about a
464 RECHERCHE COOKERY.
pint of white stock and the hquor of the sole. Allow to
boil for ten minutes, skim well, and finish with a liaison
of two yolks of eggs ; stir in bit by bit one omice of
fresh butter and a few drops of lemon juice ; pass through
a fine strainer or tammy cloth, and use as directed.
333. Filets de Soles a la Mornay. — 2 medium-sized
soles (filleted), 1 gill white wine, | lemon, IJ oz. grated
Gruyere cheese, i pint milk, 1 oz. grated Parmesan,
I oz. flour, 3 oz. fresh butter, 1 small onion, 1 bouquet
garni (No. 3), pepper and salt, aromatic seasoning.
Page 188
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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DRESSED FISH AND FISH ENTREES (HOT). 463
3 French gherkins, J lemon, 2 tablespoonfuls piccaHlly,
breadcrumbs, frying fat, salt, cayenne.
Cut the fish into five or six neat scollops about half
an inch thick. Season with salt and a little cayenne,
beat up one egg, boil the other till hard, dip the slices
of fish in egg, cover well with breadcrumbs, and fry in
hot fat a golden colour ; drain and dish up. In the
meantime prepare a garnish consisting of gherkins, hard-
boiled white of egg, and piccalilly, all cut up into
juhenne strips. Warm up in a little butter, moisten
with fish stock, garnish the dish tastefully with alter-
nate groups of the above and fanciful-cut slices of lemon.
Send to table with Sauce Indienne, No. 209.
331. Sole a la Normande. — Clean, skin, and trim
two large soles ; make an incision about a quarter of an
inch deep along each side of the bone of the skinned
part. Place in a buttered saute-pan, season with pepper
and salt, moisten with a gill of white wine, sprinkle
with a finely chopped shallot, place a few bits of butter
here and there, and cook it in the oven for about ten
minutes. Have ready a garniture of prepared oysters,
mussels, and button mushrooms. Put the sole on a
dish, dress, and garnish neatly ; sauce over with Nor-
mande sauce in which the garniture has been cooked ;
garnish the sides with croutes of bread made from
rasped French dinner-rolls (buttered slices browned in
the oven). Serve the remaining sauce separately in a
sauce-boat.
Fillets of soles are done in the same way. They are
folded and dished up in a row, one overlapping the other,
and a mushroom head placed on each fillet. The mus-
sels and oysters are placed in groups round the sides of
the fillets. Scollops are, in some case, used as garnish,
but only when mussels are not obtainable.
If smelts are in season this dish should be garnished
with a few fried smelts in addition to the other garniture.
332. Sauce Normande. — Dissolve an ounce and a
half of butter in a stewpan, add an ounce of floor, stir
long enough to cook the flour, moisten with about a
464 RECHERCHE COOKERY.
pint of white stock and the hquor of the sole. Allow to
boil for ten minutes, skim well, and finish with a liaison
of two yolks of eggs ; stir in bit by bit one omice of
fresh butter and a few drops of lemon juice ; pass through
a fine strainer or tammy cloth, and use as directed.
333. Filets de Soles a la Mornay. — 2 medium-sized
soles (filleted), 1 gill white wine, | lemon, IJ oz. grated
Gruyere cheese, i pint milk, 1 oz. grated Parmesan,
I oz. flour, 3 oz. fresh butter, 1 small onion, 1 bouquet
garni (No. 3), pepper and salt, aromatic seasoning.