Fillet of Soles

Ingredients

• eighteen large oysters
• half a bottle of white wine
• two middling-sized soles
• a small chopped onion
• some butter
• a pinch of flour
• some browned gravy, or some broth
• a few small pieces of veal (blanched)
• two handfuls of green peas
• a few tomatoes which have been cut in halves

Method

1. 1

   Blanch oysters and set aside.

2. 2

   Cut vegetables and blanch (except mushrooms).

3. 3

   Skin and fillet soles.

4. 4

   Butter a stewpan, add vegetables, place fillets on top, salt, and moisten with wine and oyster liquor.

5. 5

   Boil, drain, and thicken stock with kneaded butter.

6. 6

   Finish sauce with lemon juice, butter, and parsley, pour over soles, and serve.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 153. The excerpt below is the record exactly as published.

Fillet of Soles. Blanch eighteen large oysters ; drain them, preserving their liquor ; trim, and put them to the one side. Cut into thin half-inch squares celery and parsley-roots, tender carrots, and raw mushrooms ; blanch these vege- tables (excepting the mushrooms) in salted water, and drain them on a sieve. Skin and fillet two middling-sized soles. Butter a flat stewpan ; sprinkle over the bottom the vegetables, on which place the fillets. Salt them slightly, and moisten with half a bottle of white wine 379 BANQUETS OF THE NATIONS and the oysters' liquor ; then boil the soles on a sharp fire ; drain, and place them on a dish with the oysters ; thicken their stock with a piece of kneaded butter, and remove the stewpan off the fire. Finish the sauce with the juice of a lemon, a piece of butter, and a little chopped parsley, after which pour the sauce and the vegetables over the soles, and serve. This sauce is very similar to sauce riche. Plaice, flounders, whitings, and haddocks may be cooked the same way. Ragout of Pullet Pinions. Get a dozen pinions of good fat pullets ; singe and half bone them, press some farced meat into the hollow; put them into a stewpan with a small chopped onion and some butter, and fry to a pale brown colour ; sprinkle over a pinch of flour, moisten with a little white wine, some browned gravy, or some broth, and stir them over a moderate fire. When about done, add a dozen small scalded and trimmed lambs' sweet- breads, a few small pieces of veal (blanched), and two handfuls of green peas ; continue cooking gently. At the last add to the ragout a few tomatoes which have been cut in halves

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