Filet of Sole a la Bohemian

Ingredients

• a sole or flounder
• a thin slice of pork
• a small piece of butter
• a little lime juice
• a bit of anchovy sauce
• chopped shallots
• parsley
• chevril
• herbs
• cayenne

Method

1. 1

   Cut sole into filets, roll with stuffing, fasten with skewer, bake with butter and lemon.

2. 2

   Fry shallots, parsley, chevril, herbs, butter, salt, and cayenne, stir in lime juice and anchovy sauce.

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 4. The excerpt below is the record exactly as published.

a bit of anchovy sauce. Take from the fire and stir in the well-beaten yolks of two eggs. Pour into cup-shaped pieces of fried bread, and serve very hot. Crab a la Creole Fry in four ounces of butter, four young onions, one clove of garlic and two green pep- pers, all chopped fine. Cook until soft and add one tomato cut up, salt, pepper and cayenne. Stew until smooth and add one teaspoonful of flour, a little cream or rich milk, and the meat picked from two crabs. Boil a few moments and serve with buttered toast. 25 JOE TILDEN'S RECIPES FOR EPICURES Sole a la Normandie Take a large sole (one without a roe). Re- move the back skin and with a sharp knife very carefully cut out the side fins, lay it on the dish in which it is to be served, one that may be placed in the oven. Brush the fish with melted butter. Insert in the flesh of the fish some small slices of truffle. Sprinkle it with salt, white pepper, a very little mace and dust it all over with fine crumbs. Pour around it a tumbler of good white wine. Place in a mod- erate oven and cook until nearly done, twenty minutes or longer, if the fish be large. Take it out and put around the edge of the dish a row of croutons, brushing them with the white of an egg to make them adhere to the dish. Then scatter over and around the fish, a small can of mushrooms, sliced, oysters, mussels, picked shrimps and some quenelles. Add a little more melted butter and a few more crumbs, add more white wine and put back in the oven for five minutes. 26 FISH Filet of Sole a la Bohemian Cut a sole or flounder into four filets. Roll each one up, stuffing with a mixture of sal piquant sauce. Roll around each a thin slice of pork and fasten with a skewer. Stand on end in a baking pan and put a small piece of butter and a slice of lemon on each and bake until done. Fry together for five minutes, chopped escha- lots, parsley, chevril, herbs, butter, salt and cayenne. Take from the fire and stir in a little lime juice

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