Rolled Soles in Mushroom Sauce (Seezungeiipolleii in Ghamplgnoii-Sanoe)
From German cookery for the English kitchen, 1906
Serve hot.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 19. The excerpt below is the record exactly as published.
A pinch of salt and pepper. Fish suitable for this method of preparation are : Haddock, pike, perch, fresh herring, plaice, tench and cod. Fish to be boiled in white sauce must be most thoroughly cleaned or the flavour of, the sauce will suffer. Scrape off all the scales, as well as cleaning. With haddock, cod, herring and plaice remove the head altogether ; with the other nsb, it may be cooked with it, but should be well scraped. Cut the fish when cleaned into medium pieces, and place (in cases where the heads are retained, the heads should be placed lowermost) in 2^ pints of white sauce {see recipe, page 55), which should be hot, but not boiling. Bring slowly to the boil, add the butter, chopped onions, grated almonds, pepper and the cream, and finally, when the fish is done, the finely-chopped parsley. Then stand on one side for 25 minutes, not allowing further boiling. Fish. 33 Should fresh herrings be taken for this dish, the white sauce should be quite cold when they are put into it, and should then be brought quickly to the boil. Seezungeiipolleii in Ghamplgnoii-Sanoe. (Rolled Soles in Mushroom Sauce.) For 8 Persons. Time qf Preparation : 2 hours. 4^ lbs. soles. i^ pint white sauce. I gill Rhine wine. 4 oz. butter. 5 yolks of eggs. I tablespoonful lemon juice. \ teaspoonful Liebig's Meat Extract. A small bottle of mushrooms
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Cook this with the app: pantry check, scaling, and the assistant.