Sole a rUtopia, Filets de

Ingredients

• a pair of fair-sized soles
• some milk
• peppercorns
• salt
• an onion
• a good dessertspoonful of anchovy sauce
• half a pint of cream
• half a pint of pale aspic cream
• two and a half ounces of white leaf gelatine

Method

1. 1

   Fillet and skin the soles, cut into kite-shaped pieces, and cook in fish stock made from bones, milk, peppercorns, salt, and onion.

2. 2

   Prepare a sauce with butter, flour, milk, fish stock, cream, and aspic cream.

3. 3

   Color half pink and leave the other white, mask fillets with sauces, and chill until firm.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 82. The excerpt below is the record exactly as published.

Sole a rUtopia, Filets de. — Take a pair of fair-sized soles, fillet them and skin them and cut them into narrow, kite -shaped pieces, about five inches long, and put them into buttered paper ; then take their bones, and put them in a saucepan with some milk, peppercorns, salt, an onion, and a good dessertspoonful of anchovy sauce; boil for about half an hour ; strain and pour this fish stock into one of the 120 THE HOUSEWlFE^S KEFBBEE French china fireproof pans ; lay the fillets into it and squeeze the juice of a lemon over all and put in the oven till quite cooked, when they must be taken out of the stock and their papers, and be allowed to get cold. In the meantime let the stock they have been cooked in get cold also. Melt some butter in a saucepan, and mix some flour and milk together ; pour the boiling butter over it and then add the fish stock, and half a pint of cream and half a pint of pale aspic cream ; let all boil up, and when thickened, strain. Colour one half a pretty pink with cochineal, and leave the other white. When nearly cold, mask four of the fillets with the white, and four with the pink sauce and put them on ice till quite stiff. Make a pillar with milk and gelatine (half a pint of milk to two and a half ounces of white leaf gelatine

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