Filleted Sole a la Italienne

Ingredients

• a large fresh sole
• two ounces of butter
• eight ounces of biscuit flour
• the yolk of an egg
• the eighth of a pint of cold water

Method

1. 1

   Fillet the sole, season with pepper and salt, rub butter into flour, make a stiff paste with egg and water, wrap fish in paste, and fry until browned.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1837. The excerpt below is the record exactly as published.

a large fresh sole in the usual way. Cut the pieces across, flour them, and dip them in egg and bread-crumbs. Let them lie in a cool place for an hour, and fry them in. hot fat till they are of a bright-brown colour. Drain them on a sieve before the fire for two or three minutes to free them perfectly from fat, and dish them in a circle on a cold dish, with one piece overlapping the other. Abo\it an hour before the fish is to be served, prepare the sauce, and set it in a cool place till wanted. Serve in the centre of the circle. The sauce may be made as follows:— Put the yolk of an egg, freed from the speck, into a bowl. Add a pinch of salt and a pinch of pepper, and stir in by drops about four ounces of good lucca oil. iJeat the SOL ( 893 ) SOL sauce thoroughly between every addition, for the success of the sauce depends upon this being done, and with every eighth tea-spoonful put in a tea-spoonful of tarragon vinegar and a tea-spoonful of chilli vinegar. When the sauce is thick and smooth like cream, stir in a table-spoonful of dry mustard, a tea-spoonful of essence of anchovy, and a table-spoonful of chopped ravigote, chervil, and tarragon. Taste the seasoning, add a little salt and cayenne, if required, and serve. Time to fry the' fillets, about ten minutes. Probable cost, one large sole, Is. 6d. Sufficient for four or five persons. Sole, Filleted (a I'ltalienne).— Fillet a large fresh sole in the usual way, and divide each fillet into halves by cutting it across. Season the pieces with pepper and salt, and rub them over ^vith cut lemon. Rub two ounces of butter into eight ounces of biscuit flour. Add a pinch of salt, and make a stiff paste by mi.xing with the flour the yolk of an egg which has been beaten up \vith the eighth of a pint of cold water

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