Filet de Sole

Ingredients

• eight filets
• a teaspoonful of salt
• a tablespoonful of butter
• a tablespoonful of flour
• half pint of fish stock
• half a gill of cream
• half a saltspoonful of parsley
• thin slices of green pickled gherkins
• bits of red pepper or capsicum skin
• the outer skin of pickled walnuts

Method

1. 1

   Stew down fish stock with parsley to half a pint, strain, and set aside.

2. 2

   Roll up filets, tie them, and trim.

3. 3

   Boil in milk or water with salt until done.

4. 4

   In a saucepan, melt butter, add flour, stir until bubbling, then add fish stock while stirring.

5. 5

   If using cream, replace half a gill of stock with cream.

6. 6

   Pour sauce over filets on a dish, garnish with parsley and decorative pieces of gherkin, red pepper, and walnut skin.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 78. The excerpt below is the record exactly as published.

eight filets after skinning them (see directions) ; tie them round, not too tightly, and trim them so that 152 Practical Recipes. they will stand ; put them in boiling milk^ or water, with a teaspoonful of salt ; boil slowly ; when no longer transparent they are done ; they take from seven to ten minutes according to size. While they are cooking put a tablespoonful of butter in a saucepan with a tablespoonful of flour, stir till they bubble ; pour the half pint of fish stock on it, stir- ring all the while. If you have cream, put half a gill less of stock and use cream in its place. This is now lechamel. Stand each little filet or turban (as a filet rolled is called) on a pretty dish ; pour the sauce over them so that they are well coated ; then ornament as follows : Chop half a saltspoonful of parsley fine, and sprinkle over fish and sauce as evenly as possible ; if the sauce is nice and thick, the parsley will rest on it. Have ready thin slices of green pickled gherkins, some bits of red pepper or capsicum skin, and if you can, the outer skin of pickled walnuts ; each of these must be the size and thickness of a silver half dime. Place a piece on the top of each turban, alternately red, green, and black. If you have no walnut, use only the green and red. In garnishing this, or any other dish, always have everything ready before cooking, so that it may be quickly ornamented without getting cold. FILET DE SOLE — FKIED. See minute directions for the preparation, of this dish in the first part of this book, page 57. BAKED BLUEFISH. This fish should be used very fresh. Choose one of fair size ; wash it clean, taking care no slime or dark Fish. 153 matter adheres to the inside. To remove it use your forefinger and some salt ; wipe it dry, and stuff it with yea] stuffing (see recipe), and sew it up ; lay it in a dripping-pan with two ounces of butter in small pieces over it ; sprinkle with a teaspoonful of salt

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