pinch of salt, half a pinch of pepper, and the juice of half a lemon ; roll
in fresh bread-crumbs and beaten eggs, then flatten them well, and leave
them to drip for a few minutes; fry them for three minutes in very hot
fat ; drain, add another half a pinch of salt✪ Soles Normande, and arrange them on a dish
on a folded napkin. Garnish with a quarter of a bunch of fried parsley,
and serve with half a pint of Colbert sauce (No. 190) separate.
321. Fried Soles a la Horly.— Fry twelve fillets of- sole as for No.
320, and serve with half a pint of tomato sauce✪ Fried Soles a la Horly (No. 205) separate.
322. Fillets of Sole, Joiimlle.— Take the fillets of three soles, fold
them, and lay them crown-shaped in a buttered, flat stewpan, moistening
with half a glassful of white wine, and three tablespoonfuls of mushroom
liquor. Season with half a pinch each of salt and pepper, and cook on a
moderate fire for six minutes. Arrange the fillets on a dish, and put it on
the side of the stove ; reduce the gravy to half, adding one cooked
lobster claw, one truffle, and three mushrooms, all cut julienne-shaped.
Add half a pint of Allemande sauce (No. 210) ; stir it well, and pour it
over the soles before serving, inserting a piece of truffle and a mushroom
button on each fillet, also in every one stick a picked shrimp, with its
head erect, if at hand, and then serve.
323. Sole, with fine herbs. — Proceed as for sole Joinville (No. 322),
but replace the truffles and lobster claw by two tablespoonfuls of cooked,
fine herbs (No. 143), half a pinch of chopped parsley, and the same of
chervil and chives. Garnish with six heart-shaped croutons (No. 133),
and serve.
324. Sole Dieppoise.— Lift the fillets from three medium-sized soles,
put them in a buttered stewpan, with one very finely chopped shallot,
moistening with half a glassful of white wine, and three tablespoonfuls of
mushroom liquor. Cook for six minutes, then lay them on a dish, reduce
the gravy to half, adding twelve cooked mussels, six mushroom buttons,
and half a pint of good Allemande sauce (No. 210). Thicken it well with
a tablespoonful of butter, tossing till well dissolved, and throw it over
the fillets with the juice of half a lemon. Serve with six croutons of
fried bread✪ Sole Dieppoise (No. 133) around the dish.
325. Skate or Raie ail Naturel.— Pare and cut off the fins from half a
skate weighing four pounds the half ; divide it into six square pieces,
wash them well, being very careful to scrape it with a sharp knife, so as
to remove the mucus adhering to it. Put the pieces into a saucepan in
which are already placed one sliced carrot, one onion, half a bunch of
parsley-roots, one sprig of thyme, two bay -leaves, half a handful of
whole peppers, plenty of salt — at least a handful — and half a cupful of
vinegar✪ Skate or Raie ail Naturel. Cover it well with water, boil on a moderate fire for forty-five
minutes, then take it off and lift up the pieces of skate with a skimmer;
lay them on a table, and remove the skin from both sides ; place them
on a deep dish, and strain the stock slowly over, and use, whenever
needed, with any kind of sauce desired.
326. Shad, broiled maitre d'hotel.— Pare and cut a small shad in
two, scale it and remove the backbone ; lay it on a dish, sprinkling
198 THE TABLE.
The table
1889Page 137 · 9 recipe records on this page
Presented as published in 1889. 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
pinch of salt, half a pinch of pepper, and the juice of half a lemon ; roll in fresh bread-crumbs and beaten eggs, then flatten them well, and leave them to drip for a few minutes; fry them for three minutes in very hot fat ; drain, add another half a pinch of salt, and arrange them on a dish on a folded napkin. Garnish with a quarter of a bunch of fried parsley, and serve with half a pint of Colbert sauce (No. 190) separate.
321. Fried Soles à la Horly.— Fry twelve fillets of- sole as for No. 320, and serve with half a pint of tomato sauce (No. 205) separate.
322. Fillets of Sole, Joinville.— Take the fillets of three soles, fold them, and lay them crown-shaped in a buttered, flat stewpan, moistening with half a glassful of white wine, and three tablespoonfuls of mushroom liquor. Season with half a pinch each of salt and pepper, and cook on a moderate fire for six minutes. Arrange the fillets on a dish, and put it on the side of the stove ; reduce the gravy to half, adding one cooked lobster claw, one truffle, and three mushrooms, all cut julienne-shaped. Add half a pint of Allemande sauce (No. 210) ; stir it well, and pour it over the soles before serving, inserting a piece of truffle and a mushroom button on each fillet, also in every one stick a picked shrimp, with its head erect, if at hand, and then serve.
323. Sole, with fine herbs. — Proceed as for sole Joinville (No. 322), but replace the truffles and lobster claw by two tablespoonfuls of cooked, fine herbs (No. 143), half a pinch of chopped parsley, and the same of chervil and chives. Garnish with six heart-shaped croutons (No. 133), and serve.
324. Sole Dieppoise.— Lift the fillets from three medium-sized soles, put them in a buttered stewpan, with one very finely chopped shallot, moistening with half a glassful of white wine, and three tablespoonfuls of mushroom liquor. Cook for six minutes, then lay them on a dish, reduce the gravy to half, adding twelve cooked mussels, six mushroom buttons, and half a pint of good Allemande sauce (No. 210). Thicken it well with a tablespoonful of butter, tossing till well dissolved, and throw it over the fillets with the juice of half a lemon. Serve with six croutons of fried bread (No. 133) around the dish.
325. Skate or Raie au Naturel.— Pare and cut off the fins from half a skate weighing four pounds the half ; divide it into six square pieces, wash them well, being very careful to scrape it with a sharp knife, so as to remove the mucus adhering to it. Put the pieces into a saucepan in which are already placed one sliced carrot, one onion, half a bunch of parsley-roots, one sprig of thyme, two bay -leaves, half a handful of whole peppers, plenty of salt — at least a handful — and half a cupful of vinegar. Cover it well with water, boil on a moderate fire for forty-five minutes, then take it off and lift up the pieces of skate with a skimmer; lay them on a table, and remove the skin from both sides ; place them on a deep dish, and strain the stock slowly over, and use, whenever needed, with any kind of sauce desired.
326. Shad, broiled maitre d'hotel.— Pare and cut a small shad in two, scale it and remove the backbone ; lay it on a dish, sprinkling
Records on this page
Soles NormandeSoles au GratinSole, with fine herbsFried Soles, sauce ColbertFillets of Sole, JoinvilleShad, broiled maitre d'hotelFried Soles a la HorlySole DieppoiseSkate or Raie ail Naturel