Fillet of Sole

Ingredients

• two soles
• the juice of half a lemon
• pepper
• salt
• egg
• fresh bread crumbs

Method

1. 1

   Divide soles from backbone, remove heads, fins, and tails.

2. 2

   Sprinkle inside with pepper, salt, and lemon juice.

3. 3

   Roll into corkscrew shape, coat in egg, then bread crumbs, and fry in hot fat.

4. 4

   Serve garnished with lemon baskets and Tartare sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 67. The excerpt below is the record exactly as published.

two soles, divide them from the backbone, remove the heads, fins, and tails. Sprinkle the inside with pepper, sali, and the juice of half a lemon. RoU in the shape of a cork- screw, then roll them in egg^ then fresh bread crumbs, then in eggy and bread crumbs again. Fry in hot fat and serve on a napkin. Garnish with lemon baskets filled with Tartare sauce and sprigs of parsley. Fillet of Sole Cut off the head and tail of a large flounder and set away for future use. Cut off the fillets from the fish and bake them in the oven for ten minutes and set them away to cool. Then make a puree of mushrooms in the following way: Peel and chop fine one pound of mushrooms, melt one ounce of butter, add one ounce of flour, and let them come to a boil. Then stir in one-half cup consommé, half a cup of cream, and the mushrooms, and boil for five minutes. Then set the mixture away to cool. Make a forcemeat of halibut or any kind of fish desired. Now lay the fish fillets on a platter, cover each one with the mush- FJSJJ, OTSTERS^ 10B8TER8, TEBRAPIN 119 room puree, and then with the forcemeat. Put the head and tail in place. Set the platter in a pan of hot water and bake in a moderate oven for ten minutes. Remove carefully to a platter, gamish with parsley, and serve with Hollandaise sauce. Chartreuse of Fish è la Hauraise Take some nice fillets of sole, put them on a buttered baking tin. Season them with salt, pepper

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