Fillets of Sole a la Livournaise

Ingredients

• two soles
• a gill of white wine
• a gill of good vinegar
• a gill of broth
• salt
• pepper
• nutmeg
• chopped parsley
• mace
• majoram
• a tablespoonful of raw fish forcemeat
• a little anchovy batter
• the juice of half a lemon
• a few slices of cooked mushrooms
• a few slices of truffles
• buttered sheet of paper

Method

1. 1

   Trim and clean the soles, place them in a sauté-pan with white wine, vinegar, and broth.

2. 2

   Season and cook for ten minutes.

3. 3

   Fillet the soles and return to the pan with bones.

4. 4

   Add forcemeat, anchovy batter, lemon juice, mushrooms, and truffles.

5. 5

   Cover with buttered paper, boil, and bake in a hot oven for 15 minutes.

6. 6

   Serve on buttered toast with sauce poured over.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 85. The excerpt below is the record exactly as published.

FILLETS OF SOLE A LA LIVOURNAISE. Trim and clean two soles in the usual way ; place them in a sautd-pan with a gill each of white wine, good vinegar, and broth. Season properly with salt, pepper, nutmeg, chopped parsley, mace, and majoram. Cook on a good fire for ten minutes, and let them get cold ; after which, fillet 200 PRACTICAL HOUSEHOLD COOKERY. with a pointed knife and put back in the saut^-pan with the bones. Lay on each fillet, with a knife, a tablespoonful of raw fish forcemeat (No. 275); add a little anchovy batter, the juice of half a lemon, a few slices of cooked mushrooms and truffles on each fillet. Cover these with a buttered sheet of paper, boil, and place the saut^- pan in a very hot oven for a quarter of an hour. Mean- while prepare as many slices of buttered toast, cut of the same shape as the fillets of soles, and dish up the fillets on them, and pour the sauce over the lot before ser%4ng. 48L SOLES WITH FRIED PARSLEY. After having cleaned and trimmed two soles, throw them into two quarts of boiling salt water. Meanwhile boil the fr}'ing fat, and when the soles are nearly oookefl strain and dry them well, then dip them in the frying fat with some parsley, and sen^e with a lemon cut in four, garnished with the fiied parsley. This simple mode of cooking suits any kind of salt-water fish, and can be recommended. 482. HLLETED SOLES. VENITIAN SAUCE. Prepare eight fillets of sole and place them in a buttered saut^pan; season with salt, pepper, and a little mace, moisten with a pint of broth, cover with a buttered paper, cook on a quick fire, dish them in a circle, pour over some Venitian sauce (No. 206), and serve. 4S8. SOLES A LA NORHANDE. Trim and strip off the black skin of two soles, make a good incision along each side of the bone on the skinned part of each sole, and clean well ; then butter a saute -pan large enough to hold the two soles, strew it with some veiy finely chopped onions, previously blanched, lay the soles PRACTICAL HOUSEHOLD COOKERY. 201 on these, season with salt and pepper, moisten with half a pint of white wine, and cook them in the oven. Mean- while have half a pint of fish broth (No. 25) ready made, which must be boiled with a gill of wliite wine

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