Paupiettes de Soles a l'Empereur

Ingredients

• 2 medium-sized soles
• 1 lb. turbot forcemeat (No. 400)
• 1 dessert-spoonful chopped chives
• 1 small head celery
• 1 small onion
• 2 oz. butter
• 1 gill cream (sour)
• 8 small potato cassolettes (made by lining 8 dariole moulds with potato paste)
• 1 small truffle
• seasoning
• bechamel sauce (No. 203)
• grated horseradish
• anchovy essence

Method

1. 1

   Skin the soles, fillet them, and spread them with turbot forcemeat.

2. 2

   Season and roll up as paupiettes.

3. 3

   Fry celery and onion in butter, place paupiettes on top, cover with buttered paper, and cook in the oven for fifteen minutes.

4. 4

   Heat cream, add half a gill of bechamel sauce, season, whisk in remaining butter, and pass through a tammy.

5. 5

   Place cassolettes on a baking sheet, add a paupiette to each, sauce over, and bake for a few minutes.

6. 6

   Garnish with finely-chopped truffle and horseradish, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 181. The excerpt below is the record exactly as published.

Paupiettes de Soles a I’Fmpereur. — 2 medium-sized soles, i lb. turbot forcemeat {No. 400), 1 dessert-spoonful chopped chives, chervil, and parsley, 1 small head celery, 1 small onion, 2 oz. butter, 1 gill cream {sour), 8 small potato cassolettes {made by lining 8 dariole moulds with potato paste) {puree Duchesse), carefully baked, seasoning, bechamel sauce {No. 203), grated horseradish, 1 small truffle, anchovy essence

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