Sole in Turbans, Fillets of

Ingredients

• a pint of water
• a salt-spoonful of salt
• a table-spoonful of butter
• one of flour
• a gill of the fish liquor
• a gill of milk
• Season with white pepper
• very finely minced parsley

Method

1. 1

   Put the bones and fins cut from fillets of sole in a pint of water and let them cook slowly for half an hour.

2. 2

   Strain them out, return the liquid to the stove with a salt-spoonful of salt, and when boiling, put in the fillets rolled into turbans.

3. 3

   Boil until white and firm, about 8-10 minutes.

4. 4

   Keep them hot while making a bechamel sauce by cooking together a tablespoon of butter and one of flour, then pouring on a gill of fish liquor and a gill of milk.

5. 5

   Season with white pepper.

6. 6

   Stand the fillets on end in a dish, pour the white sauce over them, and sprinkle with parsley.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 146. The excerpt below is the record exactly as published.

Sole in Turbans, Fillets of. — Put the bones and fins cut from fillets of sole in a pint of water and let them cook slowly for half an hour or so. Strain them out, return the liquid to the stove with a salt-spoonful of salt, and when it is boiling put in the fillets, each rolled into a turban and pinned with a fine toothpick. Let them boil until white and firm — about eight or ten minutes — take them out, and keep them hot while making a bechamel sauce by cooking together a table-spoonful of butter and one of flour, and pouring on them a gill of the fish liquor and a gill of milk. Season with white pepper. Stand the fillets on end in a dish, pour the white sauce over them, and sprinkle with very finely minced parsley

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