Sole, with fine herbs
From The table, 1889
Serves 1
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 136. The excerpt below is the record exactly as published.
half a pinch of chopped parsley, and serve. (All fish au gratin are prepared the same way.) 320. Fried Soles, sauce Colbert.— Select six small soles, cut off their heads, and make an incision down the backbone. Season with one JFISff. 197 pinch of salt, half a pinch of pepper, and the juice of half a lemon ; roll in fresh bread-crumbs and beaten eggs, then flatten them well, and leave them to drip for a few minutes; fry them for three minutes in very hot fat ; drain, add another half a pinch of salt, and arrange them on a dish on a folded napkin. Garnish with a quarter of a bunch of fried parsley, and serve with half a pint of Colbert sauce (No. 190) separate. 321. Fried Soles a la Horly.— Fry twelve fillets of- sole as for No. 320, and serve with half a pint of tomato sauce (No. 205) separate. 322. Fillets of Sole, Joiimlle.— Take the fillets of three soles, fold them, and lay them crown-shaped in a buttered, flat stewpan, moistening with half a glassful of white wine, and three tablespoonfuls of mushroom liquor. Season with half a pinch each of salt and pepper, and cook on a moderate fire for six minutes. Arrange the fillets on a dish, and put it on the side of the stove ; reduce the gravy to half, adding one cooked lobster claw, one truffle, and three mushrooms, all cut julienne-shaped. Add half a pint of Allemande sauce (No. 210) ; stir it well, and pour it over the soles before serving, inserting a piece of truffle and a mushroom button on each fillet, also in every one stick a picked shrimp, with its head erect, if at hand, and then serve. 323. Sole, with fine herbs. — Proceed as for sole Joinville (No. 322), but replace the truffles and lobster claw by two tablespoonfuls of cooked, fine herbs (No. 143), half a pinch of chopped parsley, and the same of chervil and chives. Garnish with six heart-shaped croutons
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