Fillets of Sole a la Venitienne

Ingredients

• The fillets and bones soles
• 1/2 lb. butter
• Salt
• pepper
• Lemon juice
• 2 gills water
• 6 peppercorns
• Bouquet of herbs
• 1 sliced shallot
• 2 cloves
• 6 potatoes
• 1 gill milk
• 2 tablespoonsful flour
• 2 yolks of eggs
• 1 gill cream
• Chopped parsley

Method

1. 1

   Trim the fillets neatly, roll each around a cork-shaped piece of parboiled potato, tie with string, brush with liquid butter, place on a well-buttered tin, sprinkle with salt, pepper, and lemon juice; cover with buttered paper, and bake in a moderate oven for 10 to 15 minutes.

2. 2

   Stew bones and trimmings in water with seasonings for about an hour, then strain.

3. 3

   Cut remaining peeled potatoes into cork-shaped pieces, boil in milk and water.

4. 4

   Melt butter, mix in flour, add fish-stock, stir until smooth and thick.

5. 5

   Season, stir in beaten egg yolks and lemon juice.

6. 6

   Remove string from fillets, place in a circle on a dish, pour sauce over, toss potato-corks in remaining sauce, place in the center, pour hot cream over, sprinkle with parsley, and serve hot.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 15. The excerpt below is the record exactly as published.

FILLETS OF SOLE A LA VENITIENNE. Filets cle Soles a la Venitienne. The fillets and bones soles. | lb. butter. Salt and pepper. Lemon juice. 2 gills water. G peppercorns. Bouquet of herbs. of 4 1 sliced shallot. 2 cloves. G potatoes. 1 gill milk. 2 tablespooDsful line flour. 2 yolks of eggs. 1 gill cream. Chopped parsley. Trim the fillets neatly, roll each round a cork-shaped piece of parboiled potato, tie with lino string, brush each with liquid butter, place them on a well-buttered tin, sprinkle with salt, pepper, and lemon juice ; lay a buttered paper over, and bake in a moderate oven for 10 to 15 minutes. Stew the bones and trim- mings of the fish in a little water, adding salt, peppercorns, herbs, sliced shallot, and cloves, let this all boil for about an hour, then strain. With a sharp knife cut the remaining peeled potatoes

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