Sole, Filleted and served with Mussels

Ingredients

• a large fresh sole
• a quart of mussels
• a tea-spoonful of salt
• a pinch of grated lemon-rind
• half a blade of mace
• two allspice
• half a bay-leaf
• a piece of garlic the size of a pea
• a slice of fresh butter
• a small glassful of madeira
• an equal quantity of the strained liquor
• the yolk of an egg
• two table-spoonfuls of thick cream

Method

1. 1

   Fillet a large fresh sole, divide the fillets into halves, rub them with a freshly-cut lemon, and let them stand in a cool place for an hour.

2. 2

   Wash and brush a quart of mussels, put them into a saucepan without any liquor, and add salt, lemon-rind, mace, allspice, bay-leaf, and garlic.

3. 3

   Shake the pan over the fire until the shells open.

4. 4

   Remove the mussels from the shells and strain the liquor.

5. 5

   Put the filleted soles into a saucepan with butter, add madeira and strained liquor, boil once, then simmer gently until done.

6. 6

   Add mussels and remaining liquor, simmer for two minutes, then serve with a sauce made from egg yolk and cream.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1839. The excerpt below is the record exactly as published.

Sole, Filleted and served with. Mussels. — FiUet a large fresh sole, divide the fillets into halves, rub them with a freshly- cut lemon, and let them stand in a cool place for an hour. Wash and brush a quart of mussels ; put them into a saucepan without any liquor, and put with them a tea-spoonful of salt, a pinch of grated lemon-rind, half a blade of mace, two allspice, half a bay-leaf, and, if liked, a piece of garlic the size of a pea. Lay a clean cloth upon the fish, and shake the pan over the fire till the shells open. Turn them out, remove the beard from each one, take the fish out of the shells, and strain the liquor. Put the filleted soles into a saucepan with a slice of fresh butter, and add a small glassful of madeira and an equal quantity of the strained liquor. Let them boil up once, then di-aw the saucepan to the side, and simmer very gently until done enough. Put in the mussels and the remainder of the liquor ; simmer the preparation for two minutes. Lay the soles on a dish, put the mussels upon them, and keep them hot till the sauce is ready. Let the sauce cool for half a minute, stir quickly into it the yolk of an egg beaten up with two table-spoonfuls of thick cream

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