Bombes of Sole à la Baltique

Ingredients

• four skinned and filleted soles
• a small piece of carrot
• an onion
• a little celery
• a bouquet garni
• a bay-leaf
• a pint of good Bechamel sauce
• an ounce of soaked gelatine
• a gill of good rich cream
• a dozen small white mushrooms
• pepper
• salt
• a dust of cayenne
• some powdered pistachio kernels

Method

1. 1

   Cook soles in a buttered pan covered with buttered paper.

2. 2

   Prepare stock with fish bones, carrot, onion, celery, bouquet garni, and bay-leaf.

3. 3

   Strain into Bechamel with gelatine, reduce, and add cream.

4. 4

   Mix fillets and mushrooms with sauce, season, and chill.

5. 5

   Roll into balls, mask with remaining sauce mixed with aspic and pistachio, and serve garnished.

Nutrition per serving

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 15. The excerpt below is the record exactly as published.

Bombes of Sole a la Baltique Take four skinned and filleted soles, place them in a saut6-pan that has been well buttered, cover them with buttered paper and cook them in the oven. When cooked, place them on a dish to get cold ; put the bones of the fish in a saucepan and cook them over the fire with a small piece of carrot, an 38 COOKERY A LA MODE onion, a little celery, a bouquet garni, and a bay- leaf ; cover with good pale stock and let it simmer for an hour. Strain this into a pint of good Bechamel sauce, in which an ounce of soaked gelatine has been put ; reduce this on the fire till of a good con- sistence, add a gill of good rich cream and let all boil together. Cut up the fillets of sole in small dice, and chop up a dozen small white mushrooms ; mix these with one-third of the sauce, adding pepper and salt to taste, and a dust of cayenne ; place on ice to get cold, then roll them into small balls. Take the remainder of the sauce, add a little liquid aspic to it, stir in thickly some powdered pistachio kernels

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