Fillet of Sole Farci

Ingredients

• fillets from 2 medium-sized soles or flounders
• 6 fillets
• 2 tablespoonfuls flour
• 1 well-beaten egg
• 1 fine-chopped onion
• 1 ounce butter
• 6 fine-chopped mushrooms
• 1 teaspoonful seasoning salt
• Vt tablespoonful fine-chopped parsley
• juice of Vs lemon
• 2 ounces melted butter

Method

1. 1

   Remove fillets from soles, season with salt and pepper.

2. 2

   Boil water with butter, add flour to make a paste, then mix in beaten egg.

3. 3

   Fry onion and mushrooms in butter, season, and mix with paste and chopped fillets.

4. 4

   Spread forcemeat over fillets, fold, place in a buttered pan, pour lemon juice and melted butter over.

5. 5

   Bake for 10 to 15 minutes, then cool.

6. 6

   Before serving, dip in yolks and butter, roll in bread crumbs, and broil until brown.

7. 7

   Serve with oyster sauce or arrange with lobster or crab ragout.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 101. The excerpt below is the record exactly as published.

teaspoonful seasoning salt, boil 5 minutes ; then remove the bouquet Mix the yolk of 1 egg with 1 tablespoonful lemon juice, add it slowly to the sauce, add Ys tablespoonful butter in small pieces, and a little beef extract Fillet of Sole or Flounder ft la Yenltlenne.— Wash and wipe dry the fillets from 2 medium-sized fiounders, mix 1 even tablespoonful salt with Ys teaspoonful pepper, sprinkle over the fillets, and fold each one double ; place in a baking pan, sprinkle over the juice of 1 lemon, and pour over 2 ounces melted butter; set the pan in a hot oven, and bake from 10 to 15 minutes ; as soon as done, remove the fillets to a long fiat dish, cover with buttered paper, and lay a light weight over them. When cold mix the yolks of 2 eggs with 1 ounce melted butter, dip each fillet separately into the yolk and butter, and roll in fresh grated bread crumbs ; lay on a broiler and broil to a delicate brown on both sides. Arrange the fillets in a circle around a warm dish, and put a lobster ragout in the center. FLOUNDER. 168 Fillet of Sole or Flounders & la Normande.— Season the fillets of 2 medium-sized flounders with pepper and salt, make a alight incision across the middle of each flUet, fold them double, lay them in a baking pan, and spriukle over 2 tablespoonf uls lemon juice and 2 ounces melted butter. Fifteen minutes before serving place the pan in a hot oven and bake till done—about 10 minutes. Arrange the fillet in a circle on a warm dish, pour a little of the sauce from the ragotit mentioned below over the fillets, sprinkle over 3 tablespoonfuls fried bread crumbs, place the dish for a few minutes in the oven ; pour the oyster ragoiit in the center, and serve. SAGotyr OF Oystbbb. — Place a saucepan with 1 quart large oysters over the fire, let come to a boil, lift out with a skimmer, lay on a dish, remove the beards, and set the oysters aside. Melt 2 ounces butter in a saucepan, add lYf tublespoonful flour, stir and cook 2 minutes, add Y, pint white broth, Y^ pint of the oyster liquor, Vt can mushrooms, 2 tablespoonfuls white wine, 1 even teaspoonful salt, Va teaspoonful pepper, cook 15 minutes ; then draw the sauce- pan to side of stove. Mix the yolks of 2 eggs with the juice of Yt lemon, add it slowly to the sauce ; add the oysters, let it get hot, but not boil. Prepare also 12 fish forcemeat balls, boil in salted water, lay in center of dish, pour the oyster ragoflt over it, and serve. Fillet of Flounder & la Fran^alse.— Remove the fillets from 2 medium-sized flounders, season with 1 even tablespoonful salt, fold the fillets double, and lay them in a small buttered baking pan ; sprinkle over 1 fine-chopped onion and Ys cupful fine-chopped mushrooms ; add Yt cupful white wine ; set the pan aside for Ys hour. Place the bones, head, and skin of the fish in a sauce- pan, cover with cold water, add a few slices of carrot, 1 sliced onion, 6 whole peppers, 1 even teaspoonful salt, and a bouquet, boil 20 minutes ; then strain through a napkin ; add sufficient of this broth to cover the fillets. Place the pan over the fire, as soon as it commences to boil set in the oven, cook slowly 8 minutes ; when 154 SEA FOOD, Btc. done retnOTe the fillets with a skimmer to a warm dish, and strain the broth. Melt 1 tablespoon! ul butter in a saucepan ; add 1 table* spoonful flour, stil" 3 minutes ; then add Vi cupful of the fish broth, Yt cupful white broth, 1 cupful oyster liquor, cook 5 minutes ; mii the yolks of 2 eggs, with the juice of V^ lemon, add it slowly to the sauoe, draw the saucepan to side of stove, and add Vt tablespoonful butter in small pieces. Place 1 dozen llM:ge oysters without their liquor in a saucepan, add 1 tablespoonful lemon juice, Vt even tea- spoonful seasoning salt, cook 2 minutes ; add Vg pint shrimp tails, pour over a few spoonfuls of the sauce, and keep warm* Arrange the fillets nicely on a round or oval-shaped hot dish and lay the oysters and shrimps in a circle around them, pour the sauce over, and serve^ Fillet of Sole with Tartar Sauce.— Procure the fillets from 2 soles, each weighing about lYi pound, wash and wipe them dry with a clean towel, season with 1 tablespoonful seasoning salt, equally distributed over each fillet ; lay them in a covered dish with 1 sliced onion, 3 sprigs of parsley, 1 sprig of thyme, and the juice of 1 lemon or lime ; cover and let it stand V, hour. Twenty min- utes before serving wipe the fillets dry with a towel and dust lightly with fiour ; crack 2 eggs in a bowl and beat until light, take each fillet on a fork, dip first into the beaten egg, then roll into grated bread crumbs ; when all are prepared in this way place a frying pan with 2 tablespoonf uls lard or fat over the fire ; as soon as hot put in as many fillets as will conveniently lie in the pan without crowding each other ; fry light brown on both sides ; arrange the fillets on a warm dish and serve with Tartar sauce. Fillet of Sole Farci.— Remove the fillets from 2 medium- sized soles or flounders, season 6 fillets with pepper and salt, and set the remaining 2 aside for forcemeat. Place a small saucepan with Vi <^^V water and V^ teaspoonf ul butter over the fire ; as soon as it begins to boil add 2 tablespoonfuls flour, stir to a smooth paste, then remove from fire ; add 1 well-beaten egg, stir until smooth, FLOUNDER. 155 then let aside to cool ; fry 1 fine-chopped onion in 1 onnoe bntter 3 minutea, add 6 fine-chopped mushrooms, cook and 9tir a few min- utes longer; season with 1 teaspoonfnl seasoning salt. Remove from fire, add Vt tablespoonful fine-chopped parsley, add the paste, and mix all well together ; then add the 2 fillets, previonsty finely chopped, add Vt teaspoonfnl salt and a little pepper ; spread a thin layer of this forcemeat over each fillet, fold them double, with the forcemeat inside, lay in a buttered baking pan, pour oyer the juice of Vs lemon, and sprinkle over 2 ounces melted butter

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