Fillets of Soles with Oysters

Ingredients

• fillets from soles
• a little butter
• oysters
• some Allemande sauce

Method

1. 1

   Fry fillets in butter, fix a bread croustade on a hot dish, fill with oysters and sauce.

2. 2

   Arrange fillets around croustade, pour sauce over, and serve.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 29. The excerpt below is the record exactly as published.

Fillets of Soles with Oysters. Separate the fillets from the bones of some soles, trim them and fry them in a tie butter. Fix a bread croustade on a hot dish, and fill it with oysters mixed with emande sauce. When cooked arrange the fillets round the croustade, pour a little emande sauce over and serve with a sauceboatful of the same. 84 FISH. Fillets of Soles with Ravigote Sauce. Place some iillets of soles in a saucepan with a lump of butter, the juice of half a lemon and a little pepper and salt, cook over a slow iire, but do not brown them. Pour two and one-half teacupfuls of white sauce into a saucepan, with one and one- half teacupfuls of white broth, and boil for three or four minutes, keeping it well stirred. Mix a little chopped chervil, parsley and tarragon with two ounces of fresh butter and stir it into the sauce, with two teaspoonfuls of tarragon vinegar, seasoning with salt and pepper and stirring it over the fire for a minute longer. Place the fillets on a hot dish, pour the sauce over and serve. Soles, Marechal. Skin, clean and marinade a pair of soles and fry them plain, having previously dipped them in egg and breadcrumbs. Let them get cold, trim them, brush over with warmed butter mixed with beaten yolks of eggs and salt, cover them with fine breadcrumbs mixed with grated Parmesan cheese; pour a little more wanned butter over, lay them on an oiled gridiron, over a slow, clear fire, and broil for about twenty minutes, turning them over so as to color both sides equally. When done place them on a dish, pour round some more maitre d'hotel sauce and serve. Sole, Normandy Style* Lay a thick-skinned sole in the bottom of a stewpan, having previously buttered the latter, and put in with it about a dozen mussels that have been blanched in boiling water, eighteen or twenty oysters, a chopped onion, a bunch of thyme and parsley* some trimmings of truffles, and a few pieces of butter. Pour in one teacupful each of chablis and broth, season with salt and pepper, place the lid on the stewpan and let the contents simmer until nearly done. Put into a stewpan some trimmings of veal and bacon with some chopped vegetables, pour in one-half pint of broth, mix in i lump of butter that has been worked with a small quantity of flour and boil the sauce for twenty minutes. When three-fourths done put the sole in a dish that will stand the heat of an oven, mix its cooking liquor with the sauce and strain them both in i clean stewpan; then add the beaten yolks of two eggs and stir it by the side of the fire until done and thick. Pour the sauce over the sole, put the mussels* oysters and some sauted mushrooms on the top, and garnish round the sides with heart-slu^>ed croutons of fried bread. Cover the dish with a sheet of buttered paper* and fioisli cooking the contents in the oven. When cooked serve the fish in the same dish placed on a large flat dish covered by a folded napkin. Paupiettes of Soles. Skin the soles, then lift the fillets carefully from the bones and trim them. Prepare some whiting forcemeat, spread a layer of it on each fillet, roll them* and FISH. 85 wrap each one in a separate sheet of buttered paper, keeping them in shape by tying a string around them. Bake the paupiettes in the oven. When cooked remove the paper, place them on a hot dish, with a turned mushroom on each, pour over some Allemande sauce

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