Filleted Sole and Marinaded

Ingredients

• a large fresh sole
• a small finely-minced onion
• a tablespoonful of picked and washed parsley
• a little oil
• a little vinegar
• five ounces of flour
• a pinch of salt
• a quarter of a pint of water
• the yolks of two eggs

Method

1. 1

   Fillet the sole, season with onion, parsley, oil, and vinegar.

2. 2

   Make batter with flour, salt, water, and eggs.

3. 3

   Dip fillets in batter and fry until browned.

Nutrition per serving

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. Roll this paste out very thin, and cut it into pieces of a 'size and shape that will entirely cover the filleted fish. Wrap each piece of fish in the paste, press the edges closely, and fry the fillets in hot fat over a slow fire till they are brightly browned. Drain them from the fat, and serve on a dish in a circle, with one fillet overlapping the other. Pour cold Tartar sauce {see Soles, FiUeted, ii la Tartare) into the centre, and serve. Time to fry the fillets, about half an hour. Probable cost, one large sole, Is. or Is. 6d. Sufficient for four or five persons. Sole, rilleted and Marinaded.— Fillet a large fresh sole, trim the fiUets neatly, and divide them into halves. Put them into a dish, season with pepper and salt, and put ^vith them a small finely-minced onion, a table- spoonful of picked and washed parsley, and a little oil and vinegar. Let the fish lie in this marinade for an hour, and turn it over occasionally, that it may be equally impreg- nated with the flavour. Make a little frying- batter as follows : — Put five ounces of flour into a bowl, and stir into it a jDinch of salt and a quarter of a pint of water. Beat the yolks of two eggs

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