Sole a la Colbert

Ingredients

• Take a good-sized sole
• a lemon
• maitre d'hotel butter

Method

1. 1

   Trim the sole, remove the head, good part of the tail, and the black skin.

2. 2

   Make a slit down the backbone; slide the knife to sever the flesh from the ribs.

3. 3

   Break the backbone in several places.

4. 4

   Egg and bread-crumb the sole, fry whole in deep fat till golden; drain, take out the backbone, and fill the cavity with maitre d'hotel butter; serve with slices of lemon and fried parsley.

Nutrition per serving

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 17. The excerpt below is the record exactly as published.

Sole a la Colbert. Take a good-sized sole, trim it, and remove the head, good part of the tail, and the black skin. On the side fro which the skin has been removed make a slit down the bac bone; slide the knife so as to sever as much as possible tl flesh from the ribs. Break the backbone in several place so that it may be easily taken out after the fish is cooke The sole must then be egged and bread-crumbed, and fri« whole in deep fat till a golden colour; drain the fish < kitchen paper, take the backbone out carefully, and fill tl cavity with maitre d'hdtel butter; send to table with slic of lemon and fried parsley. Sole a l'Horley. Ingredients: 1 large filleted sole^ 1 tablespoonful salad oil, 1 tablespoonful of vinegar, 1 teaspoonful of finel; chopped parsley, 1 bay leaf, 1 chopped shalot, and som Kromeskie batter. Make a marinade with oil, vinegar, herbi etc. ; cut the fish in neat fillets, and let it soak for an hour take up each fillet, dip it in the Kromeskie batter, and frj in hot fat ; serve with fried parsley awd tomato sauce. MISS CAMEBON'S COOKERY BOOK, 49 N.B. — Plaice is very good cooked in the same way, and is, of course, cheaper. Sole a la Portugaise. One large sole, 2 or 3 tomatoes sliced, 2 small onions finely chopped, a teaspoonful of chopped parsley, a table- spoonful of chopped mushrooms, 1 oz. butter. Lay the sole whole on a buttered baking-sheet, and cut it three times across; make a stuffing of parsley, mushrooms and butter, and put this in the opening where the sole has been cleaned. Place on the sole the chopped onions and slices of tomatoes, sprinkle with pepper and salt; bake in the oven ten to fifteen minutes, according to the size of the sole. Before Ending to table, decorate with brown raspings and a little chopped parsley. Fish Pudding. Take any boiled fish, pound it in a mortar ; take &x * equal quantity of bread soaked in milk (that is, as much milk as the bread will soak up without being too T3cx ^i&t). Put these ingredients into a saucepan, stir over the ***"© till quite thick, then add 1 oz. of butter, 2 yolks and ^ whites of eggs which have been stiffly whisked, a little c hopped parsley, a small onion or shalot chopped fine, a Xl ttle cayenne and salt; put into a buttered mould, and s *^am one hour. Serve with white sauce poured over. Oyster Souffle'. One whiting, 1 dozen oysters, 4 eggs, 1 gill milk, 1J oz. ^°Vir, lj oz. butter, salt, pepper;, and cayenne. Make a ^^Oade with the butter, flour, and milk; scrape the flesh * r om the whiting, beard the oysters, and separate the yolks **X>m the whites of the eggs, and cut the oysters into small Pieces. Put the panade into a mortar with the flesh of the ^hiting, the beards of the oysters, the yolks of the eggs, and tt*e seasonings; pound all well together, add to the cut-up °ysters the whites of eggs beaten to a stifL ^ueto* pa Veto 50 MISS CAMERON'S COOKERY BOOK. a mould which has been well buttered, and which has a 1 of buttered paper tied round two inches above the mc Steam for three-quarters of an hour, and serve with tk sauce poured over. Boiled Turbot. Choose a middle-sized turbot, as they are the best, i the fish in salted water for two or three hours so as to 1 off the slime, then thoroughly clean it, and with a fc cut down the middle of the back, to prevent the skin f cracking, rub it well over with a lemon

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