Filleted Sole a la Tartare

Ingredients

• a large fresh sole
• about four ounces of good lucca oil
• a teaspoonful of tarragon vinegar
• a teaspoonful of chilli vinegar
• a tablespoonful of dry mustard
• a teaspoonful of essence of anchovy
• a tablespoonful of chopped ravigote
• salt
• cayenne

Method

1. 1

   Fillet the sole, cut the pieces across, flour them, dip in egg and bread-crumbs, and fry in hot fat until bright-brown.

2. 2

   Prepare the sauce with egg yolk, salt, pepper, oil, vinegar, mustard, anchovy essence, and herbs.

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.

salt, flour the fillets, and dip them in egg and bread-rasp- ings ; let them lie an hour, then fry them in hot fat till they are lightly browned. Drain them well, and dish them in a circle, with one fillet resting upon another. Send parsley, shrimp, tomato, Italian, ravigote, or Dutch sauce to table with them. If liked, the fillets may be rolled and tied with thin twine before being egged and breaded. Time, about ten minutes to fry the fillets. Probable cost, one large sole, Is. 6d. Sufficient for four persons. Sole, Filleted (a la Tartare).— Fillet 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

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