Simmer the fillets of tAvo soles in a saute-pan Avith a little
butter, lemon-juice, pepper, and salt ; and Avhen done, put
them in a press between tAvo dishes ; Avhen cold, divide each
fillet into coUops two and a half inches long; trim them
neatly, season them Avith vinegar, oil, pepper, and salt, and dish
them in pyramidal rows on a bed of shredded lettuce, or any
other salad ; cover them Avitli mayonnaise sauce (see p. 338)
coloured Avith some spinach greening, or merely Avith plenty
FISH. 155
of very finely clioj^ped tarragon and chervil ; garnish round
the base of the salad with a border of hard-boiled esfsrs,
and serve.
34. Sole a la Colbert.
Make an incision in the back of a sole from the head
nearly to the tail ; then break the bone in three pieces ; bread-
crumb, and fry as in No. 31. When done, take out the
pieces of bone and fill with the following : — Lay two ounces
of butter on a plate with half a teaspoonful of chopped
tarragon and chervil, two ditto of lemon-juice, and a little
pepper and salt ; put about three parts of it into the sole,
and mix the remainder with two tablespoonfuls of melted
butter✪ Sole a la Colbert, pouring this round the fish, which is dished without
a napkin ; put in the oven a few minutes, and serve very hot.
35. Sole a la Meuniere.
Cut the fins off a sole and crimp it on each side by
making incisions across it ; then rub half a tablespoonful of
salt and chopped onions well into it ; dip it in fiour and
broil it over a slow fire. Have ready four pats of butter
mixed with the juice of a lemon and a little cayenne pepper✪ Sole a la Meuniere ;
rub this over the sole, which is previously dished up without
a napkin, turn the sole over once or twice, put it in the oven
a minute, and serve very hot.
36. Soles a la Franpaise.
Skin and clean a j)air of soles, and put them into an
earthen dish, Avith a quart of water, and half a pint of vinegar.
156 THE THOROUGH GOOD COOK.
Let them lie two hours, and then take them out and dry
them with a cloth. Next place them in a stew-pan Avith a
pint of white wine, a quarter of a pint of water, a very little
thyme, a little sweet marjoram, winter savoury, and an onion
.stuck with four cloves. Put in the soles, sprinkle in a very
little bay-salt, cover them close, and let them simmer very
gently till they are done. Then take them out, and lay
them in a warm dish before the fire. Strain the liquor,
put into it a piece of butter rolled in flour, and let it boil
till of a proper thickness. Lay the soles in a dish, and pour
the sauce over them.
In the same manner you may dress a small turbot, or
imy flat fish.
37. Fried Soles, Tartar Sauce.
As a postulate, please to remember, Madame Housekeeper
and Mrs. Cook, that one sauce should never be followed
by another of the same colour. To do so is as false blazonry
as it is in heraldry to put tincture on tincture or metal
on metal. ✪ Soles a la Franpaise
Page 95 · 4 recipe records on this page
Presented as published in 1895. 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
Simmer the fillets of two soles in a saute-pan with a little butter, lemon-juice, pepper, and salt ; and when done, put them in a press between tAvo dishes ; Avhen cold, divide each fillet into collops two and a half inches long; trim them neatly, season them with vinegar, oil, pepper, and salt, and dish them in pyramidal rows on a bed of shredded lettuce, or any other salad ; cover them with mayonnaise sauce (see p. 338) coloured with some spinach greening, or merely Avith plenty
of very finely chopped tarragon and chervil ; garnish round the base of the salad with a border of hard-boiled eggs, and serve.
34. Sole a la Colbert.
Make an incision in the back of a sole from the head nearly to the tail ; then break the bone in three pieces ; breadcrumb, and fry as in No. 31. When done, take out the pieces of bone and fill with the following : — Lay two ounces of butter on a plate with half a teaspoonful of chopped tarragon and chervil, two ditto of lemon-juice, and a little pepper and salt ; put about three parts of it into the sole, and mix the remainder with two tablespoonfuls of melted butter, pouring this round the fish, which is dished without a napkin ; put in the oven a few minutes, and serve very hot.
35. Sole a la Meuniere.
Cut the fins off a sole and crimp it on each side by making incisions across it ; then rub half a tablespoonful of salt and chopped onions well into it ; dip it in fiour and broil it over a slow fire. Have ready four pats of butter mixed with the juice of a lemon and a little cayenne pepper ; rub this over the sole, which is previously dished up without a napkin, turn the sole over once or twice, put it in the oven a minute, and serve very hot.
36. Soles a la Franpaise.
Skin and clean a j)air of soles, and put them into an earthen dish, Avith a quart of water, and half a pint of vinegar.
Let them lie two hours, and then take them out and dry them with a cloth. Next place them in a stew-pan Avith a pint of white wine, a quarter of a pint of water, a very little thyme, a little sweet marjoram, winter savoury, and an onion .stuck with four cloves. Put in the soles, sprinkle in a very little bay-salt, cover them close, and let them simmer very gently till they are done. Then take them out, and lay them in a warm dish before the fire. Strain the liquor, put into it a piece of butter rolled in flour, and let it boil till of a proper thickness. Lay the soles in a dish, and pour the sauce over them.
In the same manner you may dress a small turbot, or imy flat fish.
37. Fried Soles, Tartar Sauce.
As a postulate, please to remember, Madame Housekeeper and Mrs. Cook, that one sauce should never be followed by another of the same colour. To do so is as false blazonry as it is in heraldry to put tincture on tincture or metal on metal.
Records on this page
Sole a la ColbertSole a la MeuniereSoles a la FranpaiseFried Soles, Tartar Sauce