Sole à la Vénitienne

Ingredients

• fillets of four soles
• some clarified butter
• a little lemon juice
• white pepper
• salt

Method

1. 1

   Place half the fillets in a saucepan with clarified butter, lemon juice, white pepper, and salt.

2. 2

   Simmer for ten minutes.

3. 3

   Drain and cool.

4. 4

   Cut untrimmed fillets into small dice, mix with Allemande sauce, Parmesan cheese, white pepper, salt, and nutmeg.

5. 5

   Form into croquettes, roll in bread crumbs and fry.

6. 6

   Serve with fillets.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 66. The excerpt below is the record exactly as published.

Sole à la Vénitiemie Take the fillets of four soles, trim and place one-half of ihem in a saucepan with some clarified butter, a little lemon jnice, white pepper, and salt. Let them simmer slowly for ten minutes. Simmer the other fillets without trimming them in Uie same manner. When they are done, drain them and set away to cool. Cut the untrimmed fillets into small dice. Mix them with some thick Allemande sauce, two ounces of grated Parme- san cheese, white pepper and salt to tasto, and a dash of grated nutmeg. Spread this preparation about one-sixth of an inch tìiick on an earthen dish, and when it has become firm cut it into pieces about the size and shape of the fillets. Roll them in fine bread crumbs, then in beaten egg^ and then again in faread crumbs. Just before serving warm the fillets, fry the croqnettes in hot lard, drain both on a piece of brown paper. Arrange them in a dose circle, placing alternately the cro- qnettes and the fillets. Fili the centro with small fish force- meat balls, fried in hot lard. Pour some Vénitienne sauce in the centro and on the fillets and serve. Sole Normande, with Sauoe Bntter a tin very quickly. Boil some onions in water to remoye the strong flavor, then slice them very thin and lay them on the butter. Place the sole on them. Put over it salt» pepper, and nutmeg to taste, also some chopped parsley. 118 MB8. SEELY'S COOK BOOK Add the juice of one lemon and as much white wine as wìll cover it. Place them in a slow oven for thirty minutes. Baste the sole with its own liquor very often, and add more butter if required. Serve with fried bread sippets and a sauce made from the gravy in which the fish has been cooked. How te make the Sauoe Melt a tablespoonf ul of butter in saucepan and add a table- spoonful of flour. Strain the gravy from the pan in which the fish has been cooked. Add a full cup of it to the butter and flour. Let it come to a boil, then cook five minutes. Season to tasto, add one-half cup of rich cream. Serve very hot in sauce-boat. FiUet of Sole Take two soles, divide them from the backbone, remove the heads, fins, and tails. Sprinkle the inside with pepper, sali, and the juice of half a lemon. RoU in the shape of a cork- screw, then roll them in egg^ then fresh bread crumbs, then in eggy and bread crumbs again. Fry in hot fat and serve on a napkin. Garnish with lemon baskets filled with Tartare sauce and sprigs of parsley. Fillet of Sole Cut off the head and tail of a large flounder and set away for future use. Cut off the fillets from the fish and bake them in the oven for ten minutes and set them away to cool. Then make a puree of mushrooms in the following way: Peel and chop fine one pound of mushrooms, melt one ounce of butter, add one ounce of flour, and let them come to a boil. Then stir in one-half cup consommé, half a cup of cream, and the mushrooms, and boil for five minutes. Then set the mixture away to cool. Make a forcemeat of halibut or any kind of fish desired. Now lay the fish fillets on a platter, cover each one with the mush- FJSJJ, OTSTERS^ 10B8TER8, TEBRAPIN 119 room puree, and then with the forcemeat. Put the head and tail in place. Set the platter in a pan of hot water and bake in a moderate oven for ten minutes. Remove carefully to a platter, gamish with parsley, and serve with Hollandaise sauce. Chartreuse of Fish è la Hauraise Take some nice fillets of sole, put them on a buttered baking tin. Season them with salt, pepper, and a little lemon juice

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