Sole au Gratin

Ingredients

• 1 sole
• A teaspoonful of lemon juice
• 4 mushrooms
• half an ounce of butter
• 2 tablespoonsful of glaze
• Salt
• pepper

Method

1. 1

   Prepare the sole by removing fins and skin, wash and dry it.

2. 2

   Chop parsley and shalot, mix with mushrooms.

3. 3

   Spread butter in a dish, layer with the mixture, and season.

4. 4

   Cook for about an hour.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 84. The excerpt below is the record exactly as published.

salt. 12. We put on the lid of the saucepan, and stand it by the side of the fire to steam the potatoes until they have become quite mealy and dry. 13. We should shake the saucepan every now and then, to prevent the potatoes from sticking to the bottom. 14. When the haddock is sufficiently boiled, we take it carefully out of the fishkettle. 15. We take a sharp knife, and cut off the head and tail of the fish. 16. We skin the fish from the head to the tail. 17. We cut up the fish and take out all the bones. 18. We cut the fish up into small pieces the size of dice, and put them in a large basin. 19. When the potatoes are steamed, we take them out of the saucepan with a spoon. 20. We have a wire sieve ready standing over a large plate. 21. We rub the potatoes quickly through the sieve with a wooden spoon. N.B. — The potatoes when sifted should be of the same weight as the fish. 22. We add the sifted potatoes to the haddock, and mix them well together with a wooden spoon. 23. We add salt and pepper, and a few grains of Cayenne pepper to taste. 24. We put in one ounce and a half of butter. 25. We take one egg, and beat it slightly in a basin. 26. We pour the egg into the above mixture, and mix all together to a thick paste. 27. We take a large-sized flat tin, and bzttter it well with our fingers. 2i6 National Training School for Cookery. 28. We put the mixture on to this tin, and shape it as well as we can like a haddock. N.B. — If preferred, the mixture can be formed into cutlets, or croquette shapes, or as fish cakes, and egged and bread crumbed and fried in dripping, as for lobster cutlets (see "Fish," Lesson No. 7, Note 34 to Note 40). 29. We cut up half an ounce of butter into small pieces, and put them all about on the shape. 30. We put the tin into a quick oven for a quarter of an hour. It should become a pale-brown colour. Now we will make the Sauce. 1. We take a stewpan, and put in it two ounces of butter and one ounce of flour. 2. We mix them well together with a wooden spoon. 3. We add half a teaspoonfid of salt. 4. We pour in half a pint of cold water. 5. We put the stewpan on the fire, and stir all smooth with a wooden spoon until it boils. 6. We now add two tablespoonsful of cream, and let it boil, stirring all the time. 7. We stand the stewpan by the side of the fire. The mixture must not boil again, but only keep warm. 8. We take a saucepan of warm water and put it on the fire to boil. 9. When the water boils we put two eggs in to boil for ten minutes. 10. We put the eggs into cold water for a minute, and then shell them. 11. We cut the eggs with a sharp knife into little square pieces. 12 We take the stewpan of sauce off the fire, and stand it on a piece of paper on the table. 13. We add the cut-up eggs to the sauce, and stir them lightly in, not to break the pieces of egg. 14. For serving we move the fish pudding carefully on to a hot dish, and pour the egg-sauce round. Lessons on Cooking Fish. — Whitebait. 217 FISH. Lesson No. 3. WHITEBAIT. Whitebait varies in price ; it is in season from July to September. Now we will show you how to fry Whitebait 1. We take a saucepan, and put in it one pound and a half of lardy or clarified dripping. 2. We put the saucepan on the fire to heat the fat When the fat smokes it will then be hot enough. N.B. — The fat requires to be much hotter for frying whitebait, than for any- thing else. N.B. — If possible the fat should be tested by a frimometer, and the heat should rise to 400 degrees Fahrenheit. 3. We take the whitebait, wash them in iced water, pick them over carefully, and dry them well in a cloth. 4. We take a sheet of paper, and put on it a good tea- mpful of flour. 5. We take the whitebait, and sprinkle them in the flour. They must not touch each other, and we must finger them as little as possible. 6. We take up the paper, and shake the whitebait well in the flour, so that they are well covered with flour. 7. We turn the whitebait from the paper of floitr, into a whitebait basket, and sift all the loose flour back on to the paper. 8. We then turn the whitebait a few at a time, into the frying basket and put it into the boiling fat for one minute. The whitebait should be quite crisp. 9. We put a piece of whitey-brown paper on a plate, stand the plate near the fire, and turn the fried whitebait on to the paper to drain off the grease. (We serve them on a napkin on a hot dish. Lemon cut, and thin slices of brozvn bread and butter should be served with the white- bait.) 2i8 National Training School for Cookery. FISH. Lesson No. 4. INGREDIENTS. s. d. 1 sole Parsley and \ of shalot 4 mushrooms A teaspoohful of lemon juice Salt and pepper „ 2 tablespoonsful of glaze . . . . \ oz. butler Crumbs o 0 3 O Or O o\ I o 2 Time required, about one hour. Now we will show you how to cook Sole an Gratin. 1. We take a small sole and cut off with a sharp knife the outside fins. 2. We cut through the skin only, across the head and the tail, on both sides of the fish. 3. We take the skin off from the tail to the head. 4. We wash the sole in cold water and dry it with a cloth, and nick it with a knife on both sides. 5. We can cook the sole in fillets, if required, or whole. (N.B. —If in fillets, we fillet the sole the same as for the fried fillets in Lesson No. 6.) We are going to cook the sole whole. 6. We take a small bunch of parsley and dry it well in a cloth. 7. We chop the parsley up finely on a board. 8. We chop a quarter of a shalot up finely and mix it with the parsley. 9. The chopped parsley and shalot should fill a tablespoon. 10. We take four small mushrooms, cut off the roots, and then wash the mushrooms well in a basin of cold water. Lessons on Cooking Fish. — Sole au Gratin

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