Fillets of Sole, a la Tartare

Ingredients

• the thin fillets
• dip in beaten egg
• cracker meal
• make some lard hot

Method

1. 1

   Roll up the thin fillets, trim one end of the roll so that they will stand, dip in beaten egg and cracker meal, and set them in a baking pan.

2. 2

   Pour hot lard around the fillets and bake them brown in the oven.

3. 3

   When done, drain on a sheet of paper laid in a pan, sprinkle with fine salt, and serve hot with some special form of potatoes and tartar sauce separately.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 245. The excerpt below is the record exactly as published.

Fillets of sole, a la tartare (5 pounds grass and sauce 70 cents .) Potatoes duchesse . Corned beef and cabbage (2 lbs and cabbage 21 cents.) Roast beef (from previous day and i lb 13 cents. Spring lamb, mint sauce (fore quarter 6 lbs 75 cents. Veal with dressing (shoulder boned, 3 lbs net and dressing 45 cents .) Scrambled sweetbreads, puree of peas (part charged yesterday ; 20 cents.) Turnips mashed 5, rice 5, string beans 4, corn 12, tomatoes 10, potatoes 12 (48 cents.) Pineap{)le fritters (2 cans pineapple 50, batter, frying ro, sauce 7 , 30 fritters 67 cents.) Raspberry tarts (small open pies, puff paste, cut in three; 18 orders 27 cents.) Vanilla jelly (i qt 25 cents.) Chocolate ice cream (3 pints cream, i pint milk 2 oz chocolate etc, 60 cents.) Cakes assorted (i lb 10 cents) Milk, cream, buttermilk (40 cents.) Nuts, raisins, cheese, crackers, condi- ments (38 cents.) Coffee, tea, butter, bread, sngar (32 cents.) Total $6,36; 43 persons, nearly 15 cents a plate. 829— Consomme Calcutta. Clear consomme with a teaspoonful of pulp of tomato curry, and cayenne (or Tobasco or Chili sauce) in each plate. Make and clarify the consomme ac- cording to directons for royal at No 139 with the difference that either fowls roasted brown or brown glaze made by boiling down meat, or else the prepared extract of meat should be used to make good consomme and coloring substitutes omitted; for a light brown color is to be obtained by some means and meat ex- tract is the best where a choice of mate- rials for soup making is not offered. The consomme having been prepared rub^ some tomatoes through a coarse strainer, drain away part of the juice and simmer down the pulp until it is thick ; add a teaspoon of curry powder and a good pinch of cayenne and salt. ,Drqp a little into the consomme on serving in the plates, without mixing them. 830— Fillets of Sole, a la Tartare. The sole is a flat-fish much esteemed in the seaports where it is khown and often represented by some goo.d substitute in the interiors where it is not known. The fillets are the boneless strips of fish left when the broad spine has been cut out and fins removed. Roll up the thin fillets, trim one end of the roll so that they will stand, dip in beaten egg and cracker meal and allow to pass inside to stick the wrap together, set them in a baking pan, make some lard hot

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