Filets de Soles d la Sezet

Ingredients

• one or more soles
• a small glass of white wine
• one gill bechamel
• half a gill tomato pulp
• an ounce of anchovy butter

Method

1. 1

   Skin and fillet the soles, fold the fillets and place them in a buttered saute-pan.

2. 2

   Season with pepper and salt, sprinkle with tarragon, moisten with white wine, and cook in the oven for 10-15 minutes.

3. 3

   Prepare a sauce with bechamel, tomato pulp, and whisked anchovy butter.

4. 4

   Dish up the cooked fillets, incorporate the strained liquor into the sauce, and pour over the fillets.

5. 5

   Garnish with lobster or crayfish croquettes, truffles, anchovy fillets, and mushroom-heads.

6. 6

   Serve hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 175. The excerpt below is the record exactly as published.

Filets de Soles d la Sezet. — Skin and fillet one or more soles, fold the fillets and place them in a buttered saute -pan. Season with pepper and salt, sprinkle with a few finely-chopped tarragon- leaves, moisten with a -small glass of white wine, and cook in the oven from ten to fifteen minutes. Prepare a sauce composed of one gill bechamel (No. 203), half a gill tomato pulp, and an ounce of anchovy butter - the latter must be whisked in. Dish up the cooked fillets, incorporate the liquor (strained) into the sauce, and pour the sauce over the fillets, garnish with very small lobster or crayfish croquettes (No. 596), slices of truffles, anchovy fillets (curled up), and mushroom- heads. Serve hot. 543. Filets de Soles d la Mar celle.— Skim and fillet one or more soles. Prepare a whiting forcemeat (No. 400-), mix it with some finely-chopped blanched oysters and chopped truffles. Season the fillets and co\ er one side of each with the prepared puree. Fold the fillets and trim them neatly. Place them in a buttered saute - pan containing a bed of mirepoix, i.e. sliced bacon, carrot, onion, bay-leaf, parsley, and other herbs. Moisten with a small glass of Chablis or Sauterne wine, and poach in the oven. When done take up the fillets, dress them on a hot dish in the shape of a circle, sauce over with veloute or bechamel sauce (maigre) (Nos. 203), made with fish stock, fill the centre with fried oysters and mussels, and serve hot. 544. Filets de Soles d la Messalin e . — Fillets of soles cooked in a buttered pan with a little champagne, dressed and sauced over with a sauce composed of tomatoes and Italian pimentos, garnished with quarters of artichoke bottoms tossed in a little fresh butter. 545. Filets de Soles d la Monireuil.—2, soles, H oz. butter, % gill Chablis or Sauterne wine, the juice of ^ lemon, 1 dessert- spoonful parsley ( chopped finely), 1 tablespoonful liquefied meat glaze, 1 gill veloutee sauce (No. 206), salt, pepper, and cayenne, 2 or 3 potatoes (cut into small marble shapes ). DRESSED FISH AND FISH ENTREES (HOT) 229 Skin and fillet the soles, put the bones in a stewpan with enough water to cover, a slice of onion, herbs, and about half the wine, season with salt, and cook for twenty minutes, then strain. Season the fillets, fold or roll them neatly, trim and place them in a buttered saute-pan, add the lemon-juice and remainder of wine, cover with a buttered paper, and cook in the oven for fifteen minutes. Take them up, put the veloutee sauce into the liquor, boil up and strain. Ee-heat the sauce, add the prepared fish stock, and reduce to its original quantity. Now add the chopped parsley, season with a pinch of cayenne, and add. half the meat glaze. Cook the small potato balls in salted water. Drain well and blend with the remainder of the butter. Dress the fillets in a circle on a hot dish, fill the centre with the potato balls (heaped up high), pour the sauce over the fillets, and sprinkle some meat glaze over the whole. 546. Filets de Soles d Id Mornay. — 2 medium-sized soles ( filleted), 1 gill white ivine, ^ lemon, oz. grated Gruyere cheese, j, pint milk, 1 oz, grated Parmesan, £ oz, flour, 3 oz. fresh butter, 1 small onion, 1 bouquet garni (No. 2), pepper and salt, aromatic seasoning. Trim the fillets a little, range them closely, but neatly, on a buttered saute-pan or oval dish ; season with pepper and salt ; moisten with a few drops of lemon -juice and the white wine ; cover with finely sliced onion, put buttered paper on top, and cook in the oven for about eight minutes. Put the milk in a small saucepan, add the bouquet garni, the bones and trimmings left from the sole, and a good pinch of aromatic seasoning, and the essence from the fillets. Let the whole reduce to about half the original quantity. Mix the flour with half the quantity of butter, and add to the stock thus made, previously strained. Stir with a whisk over the fire for about ten minutes, incorporate the grated cheese, and the remainder of the butter. Spread a layer of sauce on an oval flat silver dish, range the cooked fillets in a row on this, sauce over well, sprinkle thickly with grated cheese. Put the dish in a very brisk oven for five minutes, or under a hot salamander, to colour the surface, and serve. 547. Filets de Soles d la Fiemontaise. — Skin one or more soles, remove the fillets, fold them and range them in a buttered saute-pan, season with pepper and salt ; moisten with a small glass of white wine

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