Filet de Sole, à la Maitre d'Hotel

Ingredients

• two large sole
• two ounces of butter
• one-half ounce of flour
• four tablespoonfuls of cream
• one-half teaspoonful of lemon-juice
• one dessert spoonful of chopped parsley
• one-half saltspoonful of salt
• one-half saltspoonful of pepper

Method

1. 1

   Skin the sole, filet it, and roll each filet.

2. 2

   Place in a greased tin, squeeze lemon juice over, cover with greased paper, and bake in a brisk oven for ten minutes.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 11. The excerpt below is the record exactly as published.

one dessert spoonful of chopped parsley, one heaped tablespoonful of bread- crumbs, three and one-half ounces of butter, one and one- half ounces of flour, a piece of onion half the size of a nutmeg, one gill of cream, one-half saltspoonful of grated nutmeg, one-half saltspoonful of pepper, a piece of salt the size of a pea. The oysters should first be boiled in their own liquor for five minutes, after which strained, cut into rough pieces, and put upon a plate. Season them then with the pepper, salt and nutmeg. Melt the butter now in a fresh saucepan, adding thereto the flour and the cream, and bml all together for two minutes. Take then the sauce- pan from the fire, put into it the oysters and the parsley and onion, chopped finely, as well. This mixture must now be put nicely into large, deep oystei' shells, the bread crumbs sprinkled over each, and put into a quick oven until browned over the top. Note. — ^As the oysters used do not always furnish the proper shells for this preparation, it is well to select from time to time,, the shells from oysters used in other ways, and scrubbing them well, make a reserve of deep shells for this purpose. Broiled Oysters.— There will be required for this: twenty-five large oysters, two tablespoonfuls of flour, four tablespoonfuls of milk, four tablespoonfuls of cracker-dust, two eggs, four heaped tablespoonfuls of bread crumbs, two ounces of butter, and the juice of half a lemon, one- half a saltspoonful of salt, and an equal amount' of pepper. Drain thoroughly the liquor from the oysters, mix upon a plate th? flour, milk, pepper and sfilt. OYSTES CROQUETTES. 23 Dip the oysters into this mixture, one by one, and, putting the cracker-dust upon a sheet of kitchen paper, drop the oysters into the dust separately, and roll them from side to side by lifting the paper alternately at op- posite comers. Return then to the plate, using a fork in the lifting, and let them stand for thirty minutes, that the dust may harden with the juice. Beat the eggs now until very light, and dip the oysters, one by one therein, then into the bread crumbs, and having lightly greased the broiler, put them into it, and broil for five minutes. In serving, put the butter upon them in small lumps, and squeeze over them the lemon juice. Note. — Before beginning the preparing of oysters in, this manner, it wonld be well to read the notes On fried oysters, page 21. Oyster Croquettes, — Materials to be used in the following proportions: twenty-five large oysters, one des- sert spoonful of chopped parsley, three and one-half ounces of butter, one and one-half ounces of flour, one gill of cream, one teaspoonful of lemon juice, one egg, three heaped tablespoonfuls of bread crumbs, one half salt- spoonful of pepper and a piece of salt, the size of a pea. The oysters should be boiled in their own liquor for five minutes, then strained, cut into rough pieces and sea- soned with the pepper and salt. The butter must then be melted in a fresh saucepan, the flour added, also the cream, and all cooked for two minutes. Remove the saucepan now from the fire, and put in the oysters, pars- ley and lemon juice, after which mix all well together, and turn out upon a plate, leaving it to cool for one hour. When cool, form the mixture into small balls, beat the egg very light, and roll them in it, after which put the 24 OYSTERS AND OTHER SHELLFISH. bread crumbs upon a sheet of kitchen paper, roll each ball therein, from side to side separately, and fry in hot clarified fat or lard, for two minutes. Put them as taken from the fat upon a piece of the kitchen paper for a moment, to drain the grease off. And serve on a heated napkin garnished with sprigs of parsley. oysters and other shellfish.— special dish:^s. \ Crab Pie or Deviled Crabs. — Provide: two crabs, three ounces^ of butter, one ounce of flour, one gill of milk, one gill of cream, one teaspoonfiil of anchovy sauce, one tablespoonful of bread crumbs, one saltspoonful of pepper, one-half saltspoonful of salt. First throw the crabs into boiling water, and boil them for quarter of an hour. Pick the meat then from the shell, taking care not to break the shells, as they are to be used as natural bake pans for the pie. Cut the meat into irregular pieces, and put them in readiness for use, then taking a fresh saucepan, melt twp ounces of the butter to which add the flour, milk and cream, and boil all for two minutes. The saucepan must now be taken from the fire and the Anchovy sauce, pepper and salt, and meat from the crab added. When this is mixed thoroughly together, arrange it smoothly in the shells, sprinkle thickly with the bread-crumbs, putting the remaining but1;er in small pieces on the top of each, and brown in a quick oven. Lobster Outlets— Place in readiness : One lobster, one and one-half ounces of butter, one 4 .ince of flour, one gill of cold water, pne tablespoonful LOBSTER CUTLETS 2$ of cream, one-half teaspoonful of lemon-juice, one grain of cayenne, one saltspoonful of salt, one saltspoonful of pepper, one egg, three tablespoonfuls of bread crumbs. The lobster should be put into boiling water for twenty minutes after which the head must be twisted off and the coral that runs down the back removed. Beat this coral with half an ounce of butter together in a mortar, and to make it perfectly smooth rub it through a wire sieve. Now melt in a saucepan the remainder of the butter, add thereto the flour and cold water, stir all until the water boils, and then allow it to boil two minutes, Take it now from the fire, and add the coral, cream, pepper and salt, lemon-juice and cayenne. When this is done cut the lobster into small, convenient pieces, and mix them well with the contents of the saucepan. Turn all now out upon a plate and set to cool for one houJr. When cool, divide into five pieces and form into cutlets,' similar in shape to cutlets of lamb, dip them lightly into the egg, which must have been well beaten, roll them in the bread crumbs, which must have been placed upon kitchen paper for the purpose, from side to side, and fry for two minutes in hot clarified fat or lard. When done put them to drain for a moment upon a clean piece of kitchen-paper and serve on a hot napkin, garnished with the claws of the lobster. Note. — The female lobster should be selected for this dish as it alone furnishes the coral which gives both a delicious flavor and beautiful color to the composition. 26 PiSH. FISH. Filet de Sole, §. la Maitre d'Hotel.— Take for this : two large sole, two ounces of butter, one-half ounce of flour, four tablespoonfuls of cream, one-half teaspoon- ful' of letoon-juice, one dessert spoonful of chopped pars- ley, one-half saltspoonful of salt, one-half saltspoonful of pepper

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