Flounder is used a great deal in this country in place of sole.
It is in season all the year around, but is not to be recommended
during February and March — the spawning period.
Flounder is very good in summer and autumn and is much used
for fancy dishes — filleted and prepared in many different ways.
Fillet of Sole or Flounder ( Filet de Sole , ou de Carrelet )
[Can be used in the same w’ay, for fancy fish entrees, for frying,
steaming, and boiling.]
Wash the sole (or flounder) well, take a sharp knife and cut from
head to tail in the middle on the side of the fish; let the knife follow
the bone from centre to side; cut the fillet out and put it on the
table with the skin down; take knife and remove the skin from the
meat by putting knife on the skin and pulling skin toward you.
Each side of the fish makes two fillets, so each fish will make four
•fillets — two from each side. These fillets can be made cut in many
different ways — stuffed, glazed, steamed, etc.
Fillet of Sole {Filet de Sole ) a la Gustaf
Fillet the sole (or flounder); lay on a buttered pan, all the fillets
together, forming them in the shape of a fish. [This dish can be
made as large as for eight to ten people.] Add one fillet to the
other, pointing them at each end — one end wider than the other.
Put sherry or white wine with some fish broth in the pan; steam
(according to the size of the fish) from ten to fifteen minutes.
Take out; coat with a hollandaise sauce; decorate with chopped
parsley and truffles on a bias✪ Fillet of Sole a la Gustaf, meeting in the centre and going to
each side; make an eye from lemon and truffle; garnish with parsley.
Serve with hollandaise sauce all around the platter. Fish dish for
dinner.
AMERICAN COOK BOOK
73
Fillet of Sole {Filet de Sole ) a la Beatrice
Fillet the sole (or flounder); cut in pieces two and a half inches
long and one and a half inches wide; stuff with shrimp mousse, and
doubleso that the mousse showsall around. Put in a pan with sherry,
pepper, salt. Cook in oven for about ten to twelve minutes, covered ;
arrange on a hot foundation of rice with hollandaise sauce in the
centre; on each of the fillets put a mushroom that has been cooked
and glazed with a brown glaze; decorate with cream sauce all around
the mushroom; raise cooked, unpeeled shrimps in between each
fillet and some all around. Garnish with parsley. Serve as a fish
entree for dinner.
Fillet of Sole {Filet de Sole) a la Parisienne
To six nice fillets of sole (or flounder) take one pound of mush¬
rooms and two cups nice fish mousse. Steam the fish for about
six minutes between two pans with a little sherry, pepper, and salt.
When done, cut part in small pieces; mix it gently with one cup of
fish mousse. In the meantime, chop mushrooms that have been
cooked in water, sherry, pepper, and salt for fifteen minutes; add
the mushrooms to the second cup of mousse. Put one layer of
mushrooms then one layer of fish; then repeat process until the
dish is full. Put into oven and bake for about twenty to thirty
minutes. When done, turn out on a buttered baking sheet, cover
with a meringue from the whites of two or three eggs; season with
salt, pepper, and sherry; put into oven and brown golden brown.
Place on a nice paper doily; garnish with lemons around. Serve
with a mushroom, supreme, or sauterne sauce. Fish entree for dinner
or luncheon.
✪ Fillet of Sole a la Beatrice
Page 106 · 2 recipe records on this page
Presented as published in 1918. 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
Flounder is used a great deal in this country in place of sole. It is in season all the year around, but is not to be recommended during February and March — the spawning period.
Flounder is very good in summer and autumn and is much used for fancy dishes — filleted and prepared in many different ways.
Fillet of Sole or Flounder ( Filet de Sole , ou de Carrelet )
[Can be used in the same w’ay, for fancy fish entrees, for frying, steaming, and boiling.]
Wash the sole (or flounder) well, take a sharp knife and cut from head to tail in the middle on the side of the fish; let the knife follow the bone from centre to side; cut the fillet out and put it on the table with the skin down; take knife and remove the skin from the meat by putting knife on the skin and pulling skin toward you. Each side of the fish makes two fillets, so each fish will make four •fillets — two from each side. These fillets can be made cut in many different ways — stuffed, glazed, steamed, etc.
Fillet of Sole {Filet de Sole ) a la Gustaf
Fillet the sole (or flounder); lay on a buttered pan, all the fillets together, forming them in the shape of a fish. [This dish can be made as large as for eight to ten people.] Add one fillet to the other, pointing them at each end — one end wider than the other. Put sherry or white wine with some fish broth in the pan; steam (according to the size of the fish) from ten to fifteen minutes. Take out; coat with a hollandaise sauce; decorate with chopped parsley and truffles on a bias, meeting in the centre and going to each side; make an eye from lemon and truffle; garnish with parsley. Serve with hollandaise sauce all around the platter. Fish dish for dinner.
Fillet of Sole {Filet de Sole ) a la Beatrice
Fillet the sole (or flounder); cut in pieces two and a half inches long and one and a half inches wide; stuff with shrimp mousse, and double so that the mousse shows all around. Put in a pan with sherry, pepper, salt. Cook in oven for about ten to twelve minutes, covered ; arrange on a hot foundation of rice with hollandaise sauce in the centre; on each of the fillets put a mushroom that has been cooked and glazed with a brown glaze; decorate with cream sauce all around the mushroom; raise cooked, unpeeled shrimps in between each fillet and some all around. Garnish with parsley. Serve as a fish entree for dinner.
Fillet of Sole {Filet de Sole) a la Parisienne
To six nice fillets of sole (or flounder) take one pound of mushrooms and two cups nice fish mousse. Steam the fish for about six minutes between two pans with a little sherry, pepper, and salt. When done, cut part in small pieces; mix it gently with one cup of fish mousse. In the meantime, chop mushrooms that have been cooked in water, sherry, pepper, and salt for fifteen minutes; add the mushrooms to the second cup of mousse. Put one layer of mushrooms then one layer of fish; then repeat process until the dish is full. Put into oven and bake for about twenty to thirty minutes. When done, turn out on a buttered baking sheet, cover with a meringue from the whites of two or three eggs; season with salt, pepper, and sherry; put into oven and brown golden brown. Place on a nice paper doily; garnish with lemons around. Serve with a mushroom, supreme, or sauterne sauce. Fish entree for dinner or luncheon.
Records on this page
Fillet of Sole a la GustafFillet of Sole a la Beatrice