Fillets of Sole a la Tartare

Ingredients

• Cleanse, skin, and fillet a sole.
• squeeze over each piece a few drops of lemon juice
• season it
• Lay the fillets on a buttered tin
• cover with buttered paper
• bake them for about ten minutes
• mask each piece with Tartare sauce
• Garnish with red and green chilies, or beetroot, small salad, and aspic jelly.

Method

1. 1

   Cleanse, skin, and fillet a sole.

2. 2

   Cut the fillets into nice pieces, squeeze over each piece a few drops of lemon juice, and season it.

3. 3

   Lay the fillets on a buttered tin, cover with buttered paper, and bake them for about ten minutes.

4. 4

   Remove from the tin and let them get quite cold.

5. 5

   Trim into shape, and mask each piece with Tartare sauce.

6. 6

   Dish on a crouton of fried bread or on aspic.

7. 7

   Garnish with red and green chilies, or beetroot, small salad, and aspic jelly.

8. 8

   Serve as a cold fish entree, or for supper or luncheon.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 22. The excerpt below is the record exactly as published.

Fillets of Sole a la Tartare. Cleanse, skin, and fillet a sole. Cut the fillets into nice pieces, squeeze over each piece a few drops of lemon juice, and season it. Lay the fillets on a buttered tin, cover with buttered paper, and bake them for about ten minutes. Remove from the tin and let them get quite cold. Trim into shape, and mask each piece with Tartare sauce (p. 164). Dish on a crouton of fried bread or on aspic. Garnish with red and green chilies, or beetroot, small salad, and aspic jelly.

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