Faapiettes de Soles d la Niçoise

Ingredients

• one or two soles
• a teaspoonful of finely-mixed fresh herbs
• the same quantity of anchovy paste
• a tablespoonful of grated Parmesan cheese
• an ounce of fresh butter

Method

1. 1

   Skin and fillet soles, spread each fillet with fish quenelle forcemeat mixed with herbs and anchovy paste.

2. 2

   Roll up fillets, place on a buttered baking-sheet, cover with buttered paper, and cook in the oven for 10-15 minutes.

3. 3

   Prepare a tomato sauce, add cheese, pass through a tammy, stir in butter, dish up fillets, pour sauce over, garnish with gherkins, sprinkle with cheese, and brown in the oven.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 180. The excerpt below is the record exactly as published.

aapiettes de Soles d la JNiQoise. — Skin one or two soles, fillet them and spread each fillet with a fish quenelle forcemeat ” (No. 561), mixed with a teaspoonful of finely-mixed fresh herbs, and the same quantity of anchovy paste. Roll up the fillets, place them on a buttered baking-sheet or pan. Cover with buttered paper, and cook in the oven from ten to fifteen minutes. Prepare a tomato 234 THE NEW CENTURY COOKERY BOOK sauce, add a tablespoonful of grated Parmesan cheese, and pass through a fine tammy cloth, stir in an ounce of fresh butter

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