Fillet of Sole au Gratin a la Sicilienne

Ingredients

• Fillet the sole (or flounder)
• spread with cream sauce
• sprinkle with cheese
• sprinkle with bread crumbs

Method

1. 1

   Join several fillets, press into fish shape, layer with cream sauce and cheese, bake for 12-15 minutes until golden brown.

2. 2

   Serve garnished with cream sauce and parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 109. The excerpt below is the record exactly as published.

sprinkle with bread crumbs; put some pieces of butter on top of the fish, with sherry and water in the pan; put in oven to bake. If the fish is large enough for eight to ten people, bake from twenty-five to thirty-five minutes. When ready, place on a warm platter, serve with the sauce made as follows from the pan that the fish is baked in: put a small tablespoon of flour in the pan; add half cup of the fish broth made from the bones of the sole, a little squeeze of onion, pepper, salt, and half cup tomato juice. Strain the gravy well through a fine strainer and when ready to serve, add half cup rich cream. Some Rhine wine will improve this sauce immensely. Garnish with parsley and quarters of lemon placed on thin slices of tomatoes. Fish dish for dinner. Fried Fillet of Sole {Filet de Sole frit ) a la Europeenne Select small flounders (or sole); scrape and clean well [if large they can be cut in pieces; if small left whole]; dip in egg, then in bread crumbs, and fry in hot fat; sprinkle with pepper and salt duringthe time of the frying. Arrange on a paper doily, one resting on top of the other. Garnish with lemon and parsley. Serve very hot with tartar sauce and cucumber tomato salad for dinner. Stuffed Fillet of Sole with Mousse of Salmon a la Camille Filet de Sole, farci de Mousse de Saumon, a la Camille Fillet the flounder (or sole); take tablespoon of salmon mousse and roll inside the fillet, about three inches long and three inches wide. Decorate with salmon mousse down the centre; sprinkle with pepper and salt; cook about eight to ten minutes with some butter and sherry — well covered. When cooked, arrange on hot slices of tomato with marbles of potato in the centre that have been put in shredded butter sprinkled with fine-chopped parsley. Serve with a hollandaise sauce for luncheon or dinner. Fillet of Sole with Spinach {Filet de Sole aux Epinards) Cut the fillets three inches long and about one and a half to two inches wide; put a tablespoon of the spinach stuffing on each, and roll; put on a buttered pan with pepper, salt, and sherry. Decorate with strips of Spanish pepper on a bias; put in the oven and cook for about eight to ten minutes — well covered. When done, arrange on a white foundation with hollandaise sauce in the centre. Gar¬ nish with parsley. Serve as an entree for dinner. Stuffing. To one cup of cooked ground spinach take one cup fish mousse. Mix well. THE SWEDISH, FRENCH, AMERICAN COOK BOOK 76 Fillet of Sole {Filet de Sole ) a l’Allemande Fillet the sole very thin; cut about four inches long and two inches wide and then roll. Put in a buttered pan with pepper, salt, and sherry; cook in oven for about eight to ten minutes, well covered; glaze with a thick allemande sauce. Decorate with a slice of hard-boiled egg. Serve on a green foundation with shrimp sauce in the centre. Garnish with unpeeled shrimps, one between each and all around, and parsley. Fish dish for dinner or luncheon. Fillet of Sole {Filet de Sole) a la Rouennaise Fillet the sole (or flounder); cut in diamond shapes, two pieces to each portion; put on a buttered pan; take a mousse of salmon or bass — to each cup of crab meat four spoons mousse, two spoons sherry; stuff between each piece, a quarter of an inch thick, put the other piece on top and put the crab meat on top; decorate around the edge with a mousse of fish that is colored with lobster coloring with a dot of mousse in the centre. Put some sherry in the pan, cook in oven from eight to twelve minutes — well covered. Place on hot slices of tomato or fried potatoes, with oyster crab sauce in the centre. Garnish with crab claws all around, pieces of lemon, and parsley. Serve as an entree for dinner. Fillet of Sole {Filet de Sole ) au Gratin Shred the fillet of sole. Put in small ramequin cups, one layer of sole, one layer of cream sauce, one layer of grated cheese; repeat this until the cups are full; sprinkle with pepper and salt; put some fresh bread crumbs on top; put in hot water, uncovered; bake in oven from twelve to fifteen minutes. Turn out on a paper doily; garnish with a slice of hard-boiled egg on top of each, and parsley. Serve as a fish entree for lunch or dinner. Fried Fillet of Sole {Filet de Sole frit) a la Montana Cut a fillet of sole; press very thin; cut in individual large dia¬ mond shapes; dip in egg and then in fine bread crumbs; fry in very hot fat from two to three minutes. Arrange on a paper doily in a crown style around a pyramid of potatoes. Garnish with baskets of lemon filled with tartare sauce all around and parsley. Serve as an entree for lunch or dinner. Fillet of Sole {Filet de Sole) a la Maria Mathilda Fillet the sole (or flounder); cut in a heart shape; cover with mousse of shrimps that has not been colored; decorate all around with the mousse that has been colored (shrimp color); cook in oven — well covered — with some sherry, pepper, and salt, for about eight to ten minutes. Arrange on a rice foundation with matelote sauce in the centre. Garnish with unpeeled shrimps. Fillet of Sole {Filet de Sole) au Gratin a la Sicilienne Fillet the sole (or flounder); join several together; press out in shape of a large fish; put in a buttered pan, spread with cream sauce, sprinkle with cheese

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