Fillets of Soles a la Maitre d'Hotel

Ingredients

• one sole
• one ounce of butter
• three-quarters of an ounce of flour
• half a pint of water
• two tablespoonsful of cream
• half a teaspoonful of lemon juice
• a quarter of a salt spoonful of salt
• pepper to taste

Method

1. 1

   Fillet the sole and boil the bones in water.

2. 2

   Butter a tin, lay fillets, season with salt and lemon juice, cover with buttered paper, and bake for six minutes.

3. 3

   For the sauce, mix butter and flour, add strained fish stock, cream, and seasonings.

4. 4

   Pour sauce over fillets before serving.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 86. The excerpt below is the record exactly as published.

FILLETS OF SOLES A LA MAiTRE D'HOTEL. Average cost of " Fillets of Soles a la Mattre d' Hotel." INGREDIENTS. s. d. Sole , . . . . 1 o Lemon juice o o| 1 oz. of butter o 1" f oz. of flour o o\ \ gill of cream o 3 * 4i Time required abou t half an hour. Now we will show you how to cook Fillets of Soles a la Mattre a7' Hotel. N.B. — Fillets of plaice or whiting could be cooked in this way. 1. We take one sole and fillet it in the same way as for fried fillets (see " Fish," Lesson No. 6). 2. We take the bones and fins of the sole, put them into a stewpan with half a pint of water, and put it on the fire to boil. 3. We take a flat tin pan and butter it with our fingers. 4. We fold the fillets loosely over and lay them in the buttered tin. 5. We sprinkle a quarter of a salt spoonful of salt over the fillets and squeeze six drops of lemon juice, and cover them with a piece of buttered paper. 6. We put the tin with the fillets into a sharp oven for six minutes. Now we will make the Sauce. N.B. — If there be no cream, the sauce can be made with milk ; the bones of the fish should therefore be boiled in half a pint of milk instead of water. Cooking Fish. — Soles a la Maitre cT Hotel. 221 1. We take a small bunch of parsley, wash it, dry it, and chop it finely with a knife on a board. 2. We take a stewpan and put in it one ounce of butter and three-quarters of a?z ounce of flour. 3. We mix them smoothly together with a wooden spoon. 4. We take the saucepan of fish stock and pour it by degrees through a strainer into the stewpan of butter and flour, stirring well. 5. We put the stewpan on the fire and stir the mixture smoothly with a wooden spoon ; we now add two table- spoonsful of cream and stir it well until it Soils. 6. We take the stewpan off the fire and stand it on a piece of paper on the table. 7. We add the chopped parsley to the mixture. 8. We add half a teaspoonful of lemon juice, salt, and pepper to taste

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