Sole

Ingredients

• Fillets of sole
• I oz. butter
• I oz. flour
• i pint of milk
• Tablespoonful thick cream
• Pepper and salt
• Squeeze of lemon juice
• Small teaspoonful anchovy sauce
• 3 hard-boiled eggs

Method

1. 1

   Lay fillets in buttered tin, put pieces of butter on top, squeeze over lemon juice, cover with buttered paper.

2. 2

   Cook in oven.

3. 3

   Make sauce of butter, flour, milk, cream, pepper and salt, squeeze of lemon juice, anchovy sauce.

4. 4

   Lay cooked sole in dish and cover with the sauce.

5. 5

   For garnish, rub yolk and white of hard-boiled eggs separately through wire sieve, lay on fish in alternate rows, add small pieces of parsley.

Nutrition per serving

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 9. The excerpt below is the record exactly as published.

SOLE A LA BERNEVAL. By kind permission of Liebig s Extract of Meat Co. I large .sole (cooked). T ruffles. I gill of cream. 4 tomatoes. ^ pint of Velont(5 .sauce. 3 leaves of gelatine. Carmine. 1 cjuart of aspic made with Lemco. Cucumber. Take i pint of aspic and mix 4 tomatoes pounded well, add a little carmine, then tammy. Pour into cone mould and set on ice. Line some fish moulds with aspic, decorate Telegrams— “ NOVELTY.” Telephone 294. Jolin Jameson & Son Fishmongers and Ice Merchants Game and Poultry Dealers 58 CASTI.E STREET, EDINBURGH ALL ORDERS RECEIVE BEST ATTENTION, AND DESPATCHED WITH PROMPTITUDE Sporting Gentlemen and others having Surplus Game, &c., to dispose of receive value in money, or credited as contra, as desired. Telegrams — “RELIANCE.” Telephone 174. JAMES WATSON fishmonger and Jce jYierchant Qame and poultry pealer . . 73 LEITH STREET, EDINBURGH All Orders for Town or Country receive Best Attention, and delivered with despatch. SURPLUS GAME, RABBITS, &c., BOUGHT AT MARKET PRICE. 26 with truffles, then coat with cream and gelatine. Make a salpicon of sole, sauce, cream and gelatine, and fill in the small moulds. When set turn out. Place tomato aspic in centre of dish, arrange the fish moulds round the base, and garnish with cucumber and salad. PATES DE CREMES DE MERLAN. 4 tablespoon fuls of cooked whiting. I tablespoonful Tarragon vinegar. i gill whipped cream. 1 tablespoonful Chili vinegar. 2 tablespoonfuls chopped aspic jelly. Beat all together and serve in Ramakin papers. Miss Stewart Wright, 26 Lansdowne Crescent, Glasgow. RECHAUFFE OF FISH. Cold boiled fish. I breakfastcupful bread- crumbs. I egg. I tablespooi I oz. butter. A few drops essence of anchovies. A little pepper and salt, ful of milk. Mix the fish, crumbs, salt and pepper together. Beat up the egg and butter and add the milk and anchovy, and pour over the mixture. Put all in a buttered tin, steam for 10 minutes, turn out and serve with a butter sauce over it. SALMON AND MAYONNAISE SAUCE. 2 lbs. salmon (salt). 2 yolks of eggs. ^ teaspoonful of made mustard. 2 teaspoonfuls of vinegar, i pint .salad oil or melted butter. Boil salmon for about 20 minutes. A\fflen cold cover with the sauce and decorate with parsley and salad round the dish. For the mayonnaise, break the yolks into a basin, add pepper and salt, then the oil — a drop at a time — tinlil as thick as creamed butter, after which add vinegar by slow degrees. Mrs Osler, Edinburgh. 27 SALMON PIE. 6 eggs. 2 lbs. short paste. 2 lbs. fresh salmon. 6 anchovies. 2 doz. olives. 1 lb. mushrooms. 2 shalots. 1 handful of parsley. A little green thyme, sweet basil and tarragon. 2 ozs. butter. A little nutmeg, pepper, salt. Juice of I lemon. ^ pint brown sauce. Cut the salmon into slices ^ an inch thick, set them aside on a plate, fillet the anchovies, remove the stones from the olives without spoiling their shape, boil the eggs till they are hard and place the whole of these into a dish ; chop the mushrooms, shalots and parsley, green thyme, sweet basil and tarragon ; put these ingredients into a stewpan with the butter, nutmeg, pepper and salt, and allow them to simmer over the fire for about 5 minutes, then add the brown sauce, juice of lemon, and stir all together over the fire for 5 mins, longer, then take it off. Roll out f of the’ paste to the thickness of of an inch, and after having spread an oblong mould or pie-dish with birtter, line it with the paste and fill it with alternate layers of salmon and hard-boiled eggs, olives, and fillets of anchovies, with some of the herbs and sauce in between the layers. Cover in the pie with the remainder of the paste, and bake in a moderately hot oven for ij hours. C. G. D. SOLE. Fillets of sole. I oz. butter. I oz. flour, i pint of milk. Tablespoonful thick cream. Parsley. Pepper and salt. Squeeze of lemon juice. Small teaspoonful anchovy sauce. 3 hard-boiled eggs

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