Boiled Sole

Ingredients

• two ounces of the firmest and best butter
• the juice of one lemon
• one dessertspoonful of minced parsley
• a pinch of white pepper
• a pinch of salt

Method

1. 1

   Boil Sole in fish broth and serve with a pat of maitre d’hotel butter made from butter, lemon juice, parsley, pepper, and salt.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 42. The excerpt below is the record exactly as published.

boiled Sole is considered to be very nutritious and digestible. But it must be boiled in fish broth, not in water. Fried Sole. — The Sole must be well dried after it is cleaned, and a dredging of flour will complete the drying. Crumble some stale bread as small as you can in a napkin, set it in the oven to crisp but not to brown, pound the crumbs in a mortar, and pass them through a stiff wire-sieve. Put them on a plate in the oven to dry thoroughly. Beat up an egg with a teaspoonful of water and a teaspoonful of salad oil. Coat the Sole with this mixture of egg, laying it on with a brush like varnish, and then roll the Sole over and over in a napkin containing the dry crumbs. Let it rest and dry. When the Sole has become dry, crumb it a second time, using now pale yellowish-brown raspings of crust , sifted and pounded. Fry in plenty of really boiling oil or fat, or the Sole will be limp. It will take from ten to twelve minutes to fry. Drain it well. By following this method the Fried Sole will be found as different as possible from the flabby greasy object, covered with lumps of various sizes, which generally represents the “ Nice Fried Sole, Sir,” proffered as a matter of course by the hotel waiter. All fish to be egged and breadcrumbed should be prepared in this way. The best sauce for a Fried Sole is the real Dutch sauce, or beurre fondu, not to be confounded with melted butter or Hollandaise. For this, put two ounces of fresh butter into a small saucepan with half a saltspoonful of salt. Stir with a wooden spoon over the fire till the butter is half melted. Then take it off the fire, and let the butter sro on meltiner of o O 74 SEA FISH itself in the hot pan. Empty it into a very hot sauceboat, metal if possible, and add either a dessertspoonful of lemon juice or the same quantity of anchovy vinegar. Sole a la Colbert, — Skin the Sole, make an incision along the backbone on the under or dark side, from an inch of the head to within an inch of the tail. Slip a knife under the flesh on each side of the cut, and loosen it from the bones ; snip the backbone with a pair of nippers in three or four places, so that it can be easily removed afterwards. Egg and breadcrumb twice as above, and fry with the cut side upper- most. The edges of the incision will curl outwards in the process of frying, and the opening thus made should be filled at the time of serving with an ounce of maitre d’hotel butter (p. 75), the Sole being sprinkled with fine salt. To do this while the Sole is being drained, after the frying, the backbone should be carefully removed, and the butter, ready melted, poured into the cavity. [ Wyvern. ] Or fill the cavity with an ounce of green butter, and call the dish Soleau beurr evert. For green butter Wyvern s recipe is : W eigh a quarter of a pound of the best butter. Boil two good handfuls of spinach, drain thoroughly, squeeze through a piece of muslin, and save all the spinach greening so obtained in a bowl. Scald and cleanse four anchovies from oil, pick out their spines, pass them through a hair-sieve, and save the pulp. Mince as finely as possible sufficient blanched curled parsley to fill a tablespoon. Mince also as finely as possible, and pound, capers enough to fill a teaspoon. Now colour the butter by working into it, as lightly as you can, enough of the spinach greening to make it a pale green. Then add the other things by degrees, and incorporate them thoroughly with the butter. Trim the butter into neat shapes or pats with the butter bat on the butter board, and set on ice till wanted. N.B. — For all fancy butter’s it is best to have a separate small Wedgewood mortar, pestle, small hair-sieve, butter board and bat. Fillets of Sole. — These should be about three inches long, and an inch and a half wide. They can then be egged and breadcrumbed and fried, or dipped in batter D Orly and fried, or poached in broth, floured, and fried, or steamed and served cold with mayonnaise sauce. FILLETS OF SOLE WITH SHRIMPS 75 Fillets of Sole with Shrimps. — Fillet a large Sole, and make a good broth with the bones and trimmings. Mince, not too finely, half a pint of picked shrimps, and season them with pepper and a very little salt. Lay the fillets on a board, brush their upper sides with white of egg, and spread over each a coating of the mince after having moistened it with a quarter of a pint of white sauce made with the fish broth and thickened with a raw egg. Roll up the fillets and poach them in the remaining broth to set the farce. Let them get cold. Then lightly flour them, fry them, and serve with pats of shrimp butter. (See page 116.) [Wyvern.~\ Fillets of Sole D’Orly. — Anything cooked D’Orly is dipped in batter before frying. Let the fillets soak for two hours in a marinade made of the juice of a lemon, a little pepper and salt, and two tablespoonfuls of salad oil. Turn them now and then. Drain and wipe the fillets, dip them in frying batter, and fry in plenty of boiling oil or suet till they are a nice golden colour. Drain and dry the fillets, dust over with salt, and serve piled on a hot napkin. Many people dislike sauce with batter, but Wyvern recommends this sauce, to be handed in a boat. Break up all the bones and trimmings of the Sole, and with them make half a pint of good fish broth. Thicken this with half an ounce of butter and the same of flour, stir in a four-ounce tomato cut up small, boil up with the fish broth, season with pepper and salt, and pass the whole through a hair sieve. Warm up and finish with the yolk of an egg, and a dessertspoonful of finely-minced chervil. Boiled Sole. — A pat of maitre d’hotel butter is a great addition to a Sole boiled in fish broth. For this, take two ounces of the firmest and best butter to be had (in warm weather it must be iced), add to it the juice of one lemon, one dessertspoonful of minced parsley which has been pressed free from all moisture, a pinch of white pepper, and a pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.