Sole a l'Holy
From High-class cookery recipes, 1897
Presented as published in 1897. 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 High-class cookery recipes (1897) by Edith Nicolls Clarke, page 14. The excerpt below is the record exactly as published.
chopped Parsley. One Gherkin chopped fine. One Shalot chopped fine. One Anchovy chopped fine. Half a teaspoonful of Cayenne Sauce. Mix these all together and rub over both sides of a slice of salmon. Wrap the salmon in buttered paper and bake about half an hour. Serve in the paper. Sole a la Maitre d'HoteL Ingredients, One Sole, filleted. One ounce of Butter. Three quarters of an ounce of Flour. Half a pint of Milk and Water. 42 HiaH-OLASS COOKERf. Lemon-juice. Salt and Pepper. One teaspoonful of chopped Parsley. Half a gill of Cream. Put the bones and fins of the sole into a sauce- pan with half a pint of water and milk, and put it on to boil. Fold the fillets loosely, put them on a greased tin, sprinkle with pepper and salt, and squeeze some lemon-juice over them. Cover with a buttered paper, and place in a moderate oven for about six minutes. Melt the butter in a stewpan, add the flour, mix well. Strain and pour in the fish-stock made from the bones, and boil for ten minutes. Then add salt, pepper, cream, lemon-juice, and the chopped parsley. Arrange the fillets in a circle on a dish, and pour the sauce over them. Sole aux Fines Herbes. Ingredients, One Sole. Half a pint of White Sauce. Two tablespoonfiils of Tarragon Vinegar. One teaspoonful of mixed Parsley, Tarragon, and Chervil chopped finely. Put the fish on a greased tin and bake in a slow oven for about ten minutes or until done. Eeduce the vinegar in a stewpan, add the white sauce and mix well, then the chopped herbs, and seasoning to taste. Place the fish when done on a dish, pour the sauce over it. (The white sauce should be made of fish-stock.) DRESSED FISH. 43 Sole au Gratin a TAnglaise. Ingredients, One Sole. One teaspoonful of chopped Parsley. Half a Shalot. Four Mushrooms. Lemon-juice. Salt and Pepper. Two tablespoonfuls of Italian Sauce. Half an ounce of Butter. Browned Crumbs. Skin the sole, cut off the fins and the head and tail, and nick it with a knife on both sides. Dry- it well ; chop the parsley, shalot, and mushrooms, and mix them together. Butter a dish, sprinkle half the chopped mushrooms, parsley, and shalot on the dish. Lay the sole on this seasoning, and sprinkle the rest of the parsley, &c., over the fish. Squeeze over a little lemon-juice, season with salt and pepper, and then shake over some bread- crumbs previously browned in the oven. Lay the butter in little bits here and there on the fish. Put the sole in a moderate oven and bake it about ten minutes. Eemove the fish on to a clean dish. Warm up the sauce and pour it round the fish. Sole a la Bohemienne. Ingredients, Two Soles, filleted. Two Truffles. 44 HiaH-CLASS COOKERY. Two Eggs (hard-boiled). One tablespoonful of chopped Parsley. One tablespoonful of Lobster Coral. Three quarters of an ounce of Butter. One ounce of Flour. One gill of Fish-Stock. Half a gill of Cream. Cayenne, Salt. Lemon-juice. Fillet the soles, fold them over, put them on a buttered tin, cover them with a buttered paper to prevent them from burning, and cook in the oven. Melt the butter in a stewpan ; add the flour and fish-stock ; when well cooked, add the cream, salt, cayenne, and lemon-juice. Chop up the trufiles, yolks of eggs, and parsley finely ; pound the coral in the mortar, and pass through a hair-sieve. Next arrange the soles on a dish, pour the sauce over ; ornament each fillet, thus : one with trufiles, one with eggs, one with coral, another with parsley, so on alternately. Sole a la Portugaise. Ingredients. One large Sole. One ounce of Butter. One Shalot. Half a teaspoonful of Parsley. Half a teaspoonful of Anchovy. Skin the sole, make an incision sufficiently large to admit of the stuffing ; put the butter on a plate, add the shalot, parsley (chopped very DRESSED FISH. 45 fine), and anchovy sauce ; put this stuffing in the sole, and put it on a buttered gratin dish. Then take — One ounce of Butter. Four Tomatoes. One Spanish Onion. Half an ounce of grated Parmesan and Bread-crumbs. Half a gill of Tomato Sauce. Peel and cut the onion and tomatoes into thin slices, and lay over the sole alternately ; sprinkle over this some salt and pepper, about one ounce of butter, and a few brown bread-crumbs, in which has been mixed a little Parmesan. Pour round the sole three tablespoonfuls of tomato sauce, cover with a buttered paper, and cook in a moderate oven about ten minutes. Soles a la Rouennaiseo Ingredients, Two Soles. Lemon-juice. Lobster Mixture (see Lobster Outlets, p. 36), Chopped Truffles. Skin and fillet the soles ; lay some lobster mixture on the half of each fillet, fold them over in half with the skin inside, and put them on a buttered baking sheet ; squeeze a little lemon on each fillet, cover them with buttered paper, and bake for ten minutes. Dish up, garnish with six prepared mussels or bearded oysters, and serve with sauce Cardinal. 46 HIGH-CLASS COOKBUY. Sole a I'Horly. Ingredients, One Sole. One tablespoonful of Salad Oil. One teaspoonful of Chili Vinegar. One teaspoonful of Tarragon Vinegar. Chopped Parsley. Chopped Onion. Pepper and Salt. For the Battee. Two yolks and one white of Egg. Two ounces of Flour. One tablespoonful of Salad Oil. Two tablespoonfuls of Milk or Cream. Salt. First make the batter, because it should stand before it is wanted. Mix the milk and flour smoothly together with a pinch of salt ; add the two yolks of egg
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