Sole a la Turque

Ingredients

• 1 sole
• 1 oz. butter
• 2 tablespoonsful breadcrumbs
• 2 tablespoonsful cold fish
• ^ teaspoonful minced herbs
• 1 teaspoonful parsley
• 1 lemon
• 1 hard-boiled egg
• ^ pint white sauce

Method

1. 1

   Skin the sole, cut down the centre as if for filleting, and just raise the fillets about 1 inch on either side of the bone.

2. 2

   Place the fish on a greased tin.

3. 3

   Rub the butter into the breadcrumbs, add the pounded fish, chopped herbs, and parsley, and a little grated lemon peel, and bind all together with the egg.

4. 4

   Lay this stuffing under each fillet, and make it into a nice shape.

5. 5

   Sprinkle with lemon juice, pepper, and salt, cover with a greased paper, and bake 15 to 20 minutes.

6. 6

   Place on a hot dish, pour over the white sauce, and decorate with hard-boiled white and yolk of egg.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 16. The excerpt below is the record exactly as published.

SOLE A LA TURQUE. 1 sole. 1 per o' 1 oz. blitter. 2 tablespoonsful breadcrumbs. 2 tablespoonsful cold fish. ^ teaspoonful minced herbs. 1 teaspoonful parsley. 1 lemon. 1 hard-boiled egg. ^ pint white sauce. Skin the sole, cut down the centre as if for filleting, and just raise the fillets about 1 inch on either side of the bone. Place the fish on a greased tin. Rub the butter into the breadcrumbs, add the pounded fish, chopped herbs, and parsley, and a little grated lemon peel, and bind all together with the egg. Lay this stuffing under each fillet, and make it into a nice shape. Sprinkle with lemon juice, pepper, and salt, cover with a greased paper, and bake 15 to 20 minutes. Place on a hot dish, pour over the white sauce, and decorate with hard-boiled white and yolk of egg. TURBOT— SAUCE HOLLANDAISE. Clean the turbot, rub it over with a cut lemon, and fold it in a clean cloth. Boil it in salted water, to which 1 dessertspoon vinegar has been added. Drain when cooked, remove the cloth, and serve on a hot dish, garnished with cut lemon and parsley. Serve with it: — Ilallandaisc Sauce: Cream 3 oz. butter, add the yolks of 2 eggs, one at a time, and stir one way only. Add gradually the strained juice of a lemon and a pinch of pepper. Stand the bowl in which the sauce is being made, over a saucepan of boiling water, and stir till the mixture thickens. Add a wine- glass of boiling water, and stir till it is as thick as a custard. WHITEBAIT. Blancliailles. Whitebait. Frying oil or fat. Flour. Fried parsley. Keep the whitebait on ice till required ; dry them carefully in a cloth, sprinkle another cloth with flour, place the whitebait in it, then put them in a wire frying-basket, shake off the loose flour, dip the basket into boiling fat, and fry till crisp ; drain on kitchen-paper, pile on a hot dish, garnish with fried parsley, serve with cut lemon and cayenne pepper, FISH. 29 DEVILLED WHITEBAIT. Blanchailles a la Diable. Same as above, but sprinkle with salt and cayenne before serving. BOUDINS OF WHITING. Boudins de Merlan. 3 whitings. 1 gill milk. 1 oz. flour. 2 tablespoonsful cream. 1 oz. butter

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