Filleted Sole and Rolled

Ingredients

• a large sole
• half a pint of freshly-boiled and picked shrimps
• a third of their bulk in fresh butter
• two tablespoonfuls of fine bread-crumbs
• a high seasoning of mace
• cayenne
• a wine-glassful of clear stock
• half a teaspoonful of essence of anchovy

Method

1. 1

   Pound shrimps with butter, bread-crumbs, mace, and cayenne.

2. 2

   Fillet the sole, spread shrimp mixture, roll, tie, and bake with clarified butter and stock.

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 sole, and cut off closely the head, tail, and fins. Remove both the skins by cutting them at the tail, and drawing them over the head. Lay the fish flat on the table, and with a sharp knife make a deep incision close to the back- bone the whole length of the fish. Insert the knife to the head between the fin-bones and the fillet, just by the head, pass it under the flesh from head to tail, and thus raise it, and remove it in one piece. In this way take off the four fillets, cut each one aci'oss, and trim the ends neatly. Season them with pepper and 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, 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 with two table-spoonfuls of oil, and add the mixture to the flour, &c. The batter ought to be a little thicker than cream. A few minutes before the batter is wanted, whisk the whites of the eggs, and add them to it. Drain the fillets on a clean cloth, and dip each piece separately into the batter, with which it should be covered entirely, but not too thickly. Fry the fillets in boiling fat, and move them about till they are equally browned. Drain them from the fat, and serve on a neatly-folded napkin. Send maitre d'hotel, tomato, Dutch, shrimp, or white sauce to table in a tureen. Time to fry the fillets, about a quarter of an horn-. Sufficient for three or four persons. Sole, Filleted and Rolled.— Take a large sole and half a pint of freshly-boiled and picked shrimps. Poimd the shrimps with a third of their bulk in fresh butter, two table- spoonfuls of fine bread-crumbs, and a high seasoning of mace and cayenne. Fillet the sole, and divide the pounded shrimps into four portions. Spread a portion upon each fillet, roll it up from the tail to the head, and tie it with twine. Lay the rolls in a thickly-buttered baking-dish, sprinkle bread-crumbs thickly over them, pour clarified butter upon them, and add a wine-glassful of clear stock and haK a tea-spoonful of essence of anchovy

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