Paupiettes de Soles

Ingredients

• one and a half ounce butter
• three yolks of eggs
• a teaspoonful of chopped parsley
• the cream
• a piece of buttered paper
• a few drops of lemon-juice
• one ounce butter
• the flour
• the lobster butter
• pepper
• salt

Method

1. 1

   Skin and bone the whiting, pound till smooth, moisten the bread-crumbs with cream, add to the pounded fish with shallot and lobster-meat, pound and mix thoroughly.

2. 2

   Add butter and yolks, season, add parsley, mingle well, and rub through a sieve.

3. 3

   Spread forcemeat on fillets, roll up, wrap in buttered paper, place in a buttered pan, sprinkle with lemon juice, and cook in the oven for five minutes.

4. 4

   Add wine, baste, and cook another ten minutes.

5. 5

   Prepare sauce with butter and flour, add liquor and stock, simmer, strain, and work in lobster butter.

6. 6

   Serve paupiettes with sauce and garnish with parsley.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 178. The excerpt below is the record exactly as published.

the cream, add to the pounded fish with the shallot and lobster-meat, pound and mix thoroughly ; 232 THE NEW CENTURY COOKERY BOOK now add one and a half ounce butter and three yolks of eggs, season with pepper and salt, add a teaspoonful of chopped parsley, mingle well, and rub through a sieve. Spread one side of each fillet with the forcemeat, roll up, trim a little, and wrap each fillet in a piece of buttered paper. Place them closely in a buttered saute-pan, sprinkle with a few drops of lemon- juice, and cook for five minutes in the oven ; then add the wine, baste well, and cook another ten minutes, or longer if needed. Spread one side of each croute with a little of the remaining forcemeat, and bake for a few minutes. Take up the fillets, remove the paper, place each upright on the croutes, put a mushroom-head on each, and keep hot. In the meantime, knead one ounce butter with the flour, stir over the fire for a few minutes, add the liquor of the fillets and the reduced stock, stir until it boils, and simmer for fifteen minutes ; bmd with the yolk of egg, strain, work in the lobster butter, and season to taste. Dish up the paupiettes, sauce over, sprinkle with chopped parsley, place a star of truffles in the centre of each, and serve. 556. Filets de Soles a la Trouville. — Skin three medium- sized soles, take up the fillets, fold, flatten slightly, and trim them neatly ; place in a well-buttered sautoir ; , season with salt, pepper, and grated nutmeg ; moisten with a gill of white wine and a little white stock, cover over, and let cook for. about fifteen minutes over a quick fire ; drain the fillets and keep warm. Next put in the sautoir a dozen mushroom-heads, with a little of their liquor ; also a dozen mussels, and a dozen oysters ; cook these together until thoroughly hot. Dish up the fillets en couronne, alternating each fillet with one large oyster. Reduce the gravy with half a pint of bechamel sauce (No. 203), take out mushrooms and mussels, thicken with two yolks of eggs and a pat of fresh butter ; pass through a napkin or tammy cloth, return to the sautoir with the garnishing ; range the heads of mushrooms on the top of the fillets, and the remainder of garnishing in the centre of dish ; sauce over, sprinkle with a little dissolved meat glaze, and serve. 557. Soles a la Vatel. — 2 medium-sized soles, % lb. whiting forcemeat (No. 400), 3 small truffles, 12 prawns (picked), 12 mush- room-lieads, 12 cocks’ kernels, 1 gill white icine., 2 French gherkins, 2 oz. butter, parsley and savoury herbs, ^ pint white, sauce,, seasoning. Skin the soles, trim off the fins and heads, slit them . down the back, and carefully remove the bones of each (great care must be taken so as not to break the fish). Season with salt and pepper, and fill the cavities with whiting forcemeat, the latter having been mixed with a little chopped parsley, chopped truffle trimmings, and a tiny pinch of savoury herbs. Place the soles in a buttered saute-pan, moisten them with half a gill white wine, and a tablespoonful of mush- room liquor. Cover with buttered paper and cook in a moderate oven for ten minutes; Take up the soles and put them on a buttered dish; DRESSED FISH AND FISH ENTREES (HOT) 233 when cold mask over with well reduced white sauce, made in the following manner : Chop up the fish-bones and put them in the saute-pan where the soles were cooked ; add a small piece of butter, and stir over the fire for a few minutes ; now add half the remainder of the wine, cover and let infuse for another five minutes ; add the white sauce and reduce to half its original quantity, stirring occasion- ally to prevent burning. Season the sauce to taste, and pass through a tammy. When cold, mask the soles as directed. Decorate the fish with fancifully-cut slices of truffle and gherkins, cover with a buttered paper, and place in the oven for another ten minutes. Warm up the garniture — truffles (sliced), cocks’ combs, and mushrooms (whole) — in a little white wine and sauce. Range these neatly in groups round the fish as it leaves the oven, and send to table on the dish in which the soles were cooked. 558. Soles au Vin Blanc.— 2 medium-sized soles, 1 glass Sauterne or Chablis wine, 6 mushrooms ( preserved ), 1 small blade of mace, 2 oz. fresh butter, 2 small shallots (peeled and chopped finely), ^ gill fish or meat stock, pepper and salt, 1 gill bechamel or veloutee sauce, the juice of i lemon, parsley for garnish. Wipe, skin, and trim the soles. Butter a saute-pan, sprinkle over with the chopped shallots, lay in the soles, season with pepper and salt, add the mace, moisten with white wine and stock, cover with buttered paper, and cook in a moderate oven for ten minutes or longer. When done, take up the fish, put on a dish, and keep hot. Reduce the fish liquor, add the sauce, a few drops of lemon-juice, and tails of mushrooms finely chopped, boil up, season to taste, and strain over the fish. Garnish with the heads of mushrooms slightly tossed in a little butter, and a few sprigs of freshly-picked parsley. Serve hot. 559. Filets de Soles a la Xavier. — 2 medium-sized soles, % gill white wine, ^ oz. butter, salt, pepper, enough whiting forcemeat No. 400) to fill a border mould, Xavier sauce (No. 217). Skin the soles, fillet them, tie each fillet in a knot, and place them on a buttered baking-sheet. Season with pepper and salt, add the wine, cover with a piece of buttered paper, and cook for ten minutes in a quick oven. Butter a border mould, fill up with whiting forcemeat. Cook in the oven in a saute-pan half filled with boiling water for about twenty minutes. When done, turn out on a hot dish. Dress the cooked fillets in a circle on the border. Cover completely with hot Xavier sauce. Sprinkle a few drops of liquid meat glaze over the surface, and serve. Use fish-bones and essence of the fillets in making the above sauce. 560. Faapiettes de Soles

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