Filleted Soles a la Maître d'Hôtel

Ingredients

• Soles
• Lemon
• Butter

Method

1. 1

   Prepare fillets, dry them, place in a buttered dish, sprinkle with salt and lemon, cover with buttered paper, bake for six minutes, and serve with sauce.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 81. The excerpt below is the record exactly as published.

buttered baking sheet. 4. Bake them to a light brown colour in a moderate oven. Precautions. — The ingredients must be thoroughly well mixed. PLAIN CAKE. Ingredients. J lb. of Dough. 4 Eggs. \ lb. of Dripping. J lb. of Sugar. J lb. of Currants. 1. Take half a quartern of common dough, four eggs, a quarter of a pound of sugar, a quarter of a pound of butter (or dripping), a quarter of a pound of currants, carefully washed and dried, and a little salt. 2. Work the dough lightly in a basin, put in the sugar, the butter, and two eggs. 3. Thoroughly mix the whole together. 4. Add the other two eggs, one at a time. 5. Work the mixture well, and, lastly, work in the currants. 6. Fill a plain mould, previously buttered, with the mixture, and set it in a warm place to rise. 7. As soon as it has risen put it into a moderate oven and bake to a brown colour. Precautions. — The chief thing is to carefully mix the ingredients, and bake the cake thoroughly. SEED CAKE. Ingredients. Jib. of Sugar Ginger. Yeast. Nutmeg. Allspice. \ pint of Milk. I oz. of Caraway seeds. J lb. of Butter. 1. Mix a half pound of pounded loaf-sugar with two 4 -K Fish. 1 8 1 pounds of flour in a large bowl or pan. 2. Make a hole in the centre, and pour into it a half pint of luke- warm milk and two tablespoonfuls of yeast. 3. Draw a little of the surrounding flour into this, and throwing a cloth over the vessel, set it in a warm place for an hour or two. 4. Add half a pound of butter just liquefied, an ounce of caraway seeds, a little allspice, ginger, and very little nutmeg, and milk sufficient to make the whole of a proper stiffness. 5. Mix it thoroughly. 6. Butter a plain mould, and pour in the mixture. 7. Let it stand half an hour at the mouth of the oven to rise, and bake it. Precautions. — Be careful to prove your yeast before using it, and if it be very thick, work only half the quantity. TO BOIL A WHOLE OR PART OF A SALMON. Ingredients. Salmon. 1. Clean it without bruising or much cutting, and remove all the blood. 2. Have a clean fish-kettle with plenty of room. 3. Put the salmon on the strainer, and place it in the fish-kettle. 4. Cover with cold water, measured with a jug to know the quantity. 5. Add salt in the proportion of an ounce and a quarter to a quart of water, but do not pour it over the fish. 6. Bring the water quickly to the boil. 7. Skim. 8. Simmer till done. Time, about a quarter of an hour to a pound. With a slice of salmon or jowl put it into hot or boiling water with salt; hot water fixes the colour. Dish up on a napkin, and garnish with 182 Buckmasters Cookery. / fresh parsley. Sauces are to be used according to taste. Precautions. — Be careful to remove all the scum, and, when nearly cooked, watch the salmon, or it is liable to break. BROILED SALMON. Ingredients. Fennel Sauce. Salmon Cutlets. Salad Oil. 1. Cut out of the middle of a good salmon cutlets one inch in thickness. 2. Dry them (but do not press them) between the folds of a clean cloth. 3. Take some good salad oil and rub lightly over each side of the cutlet. 4. Sprinkle with pepper and salt. 5. Broil over a clear brisk fire. 6. Serve with caper or fennel sauce. French cooks often marinade salmon cutlets by steeping them in oil seasoned with fine herbs, & c., &c. Precautions. — A good clear fire, or broiling is im- possible. See page 21. BAKED SALMON. Ingredients. Salmon Cutlets. Butter. 1. Prepare the cutlets same as for broiling. 2. Butter a sheet of white writing paper. 3. Wrap up each cutlet, folding the edges of the paper closely together. 4. Lay the cutlets in a tin baking dish with four ounces of good butter. 5. Put it into the oven and baste frequently. 6. When done remove the paper, and serve on a drainer with plain melted butter, and dressed cucumber. One large cutlet may be baked in the same way. Fish. 18 O SALMON CUTLET EN PAPILLOTE. Ingredients. A Salmon Cutlet. 1. Have a cutlet from the middle of a large salmon weighing about one pound and a half. 2. Dry it in the folds of a clean cloth. 3. Wrap it in a sheet of well oiled writing paper. 4. Fry about ten minutes in plenty of hot fat in a frying basket. 5. Put the cutlet on some kitchen paper to remove the superfluous fat, and serve with the paper in which it was fried. Salmon cutlets may be egged and bread crumbed, and fried without paper in hot fat. FILLETS OF SALMON A LA MONTEBELLO. Ingredients. Salmon. Butter. Stock. Lemon. Parsley. Eggs. 1. Prepare some slices of salmon, not quite an inch thick. 2. Put some butter in a frying pan, when warm fry the slices of salmon with a little salt and pepper. 3. Drain them a minute or two on a sieve. 4. Stir into a clean saucepan five or six tablespoon- fuls of good stock. 5. Add the butter in which the slices have been fried with a little chopped parsley pre- viously blanched, a very little nutmeg, and the juice of a lemon. 6. Stir in the yolks of two or three eggs. 7. Now arrange your slices in a circle or oval on a dish, and pour the hot sauce in the centre. Precautions. — Be careful to fry the salmon a nice colour, and not too much nutmeg. 184 Buckmastcr' s Cookery. FILLETED SOLES

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