Soles a la Vatel
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 179. The excerpt below is the record exactly as published.
en mushroom-heads, with a little of their liquor ; also a dozen mussels, and a dozen oysters ; cook these together until thoroughly hot. Dish up the fillets en couronne, alternating each fillet with one large oyster. Reduce the gravy with half a pint of bechamel sauce (No. 203), take out mushrooms and mussels, thicken with two yolks of eggs and a pat of fresh butter ; pass through a napkin or tammy cloth, return to the sautoir with the garnishing ; range the heads of mushrooms on the top of the fillets, and the remainder of garnishing in the centre of dish ; sauce over, sprinkle with a little dissolved meat glaze, and serve. 557. Soles a la Vatel. — 2 medium-sized soles, % lb. whiting forcemeat (No. 400), 3 small truffles, 12 prawns (picked), 12 mush- room-lieads, 12 cocks’ kernels, 1 gill white icine., 2 French gherkins, 2 oz. butter, parsley and savoury herbs, ^ pint white, sauce,, seasoning. Skin the soles, trim off the fins and heads, slit them . down the back, and carefully remove the bones of each (great care must be taken so as not to break the fish). Season with salt and pepper, and fill the cavities with whiting forcemeat, the latter having been mixed with a little chopped parsley, chopped truffle trimmings, and a tiny pinch of savoury herbs. Place the soles in a buttered saute-pan, moisten them with half a gill white wine, and a tablespoonful of mush- room liquor. Cover with buttered paper and cook in a moderate oven for ten minutes; Take up the soles and put them on a buttered dish; DRESSED FISH AND FISH ENTREES (HOT) 233 when cold mask over with well reduced white sauce, made in the following manner : Chop up the fish-bones and put them in the saute-pan where the soles were cooked ; add a small piece of butter, and stir over the fire for a few minutes ; now add half the remainder of the wine, cover and let infuse for another five minutes ; add the white sauce and reduce to half its original quantity, stirring occasion- ally to prevent burning. Season the sauce to taste, and pass through a tammy. When cold, mask the soles as directed. Decorate the fish with fancifully-cut slices of truffle and gherkins, cover with a buttered paper, and place in the oven for another ten minutes. Warm up the garniture — truffles (sliced), cocks’ combs, and mushrooms (whole) — in a little white wine and sauce. Range these neatly in groups round the fish as it leaves the oven, and send to table on the dish in which the soles were cooked. 558. Soles au Vin Blanc.— 2 medium-sized soles, 1 glass Sauterne or Chablis wine, 6 mushrooms ( preserved ), 1 small blade of mace, 2 oz. fresh butter, 2 small shallots (peeled and chopped finely), ^ gill fish or meat stock, pepper and salt, 1 gill bechamel or veloutee sauce, the juice of i lemon, parsley for garnish. Wipe, skin, and trim the soles. Butter a saute-pan, sprinkle over with the chopped shallots, lay in the soles, season with pepper and salt, add the mace, moisten with white wine and stock, cover with buttered paper, and cook in a moderate oven for ten minutes or longer. When done, take up the fish, put on a dish, and keep hot. Reduce the fish liquor, add the sauce, a few drops of lemon-juice, and tails of mushrooms finely chopped, boil up, season to taste, and strain over the fish. Garnish with the heads of mushrooms slightly tossed in a little butter, and a few sprigs of freshly-picked parsley. Serve hot. 559. Filets de Soles a la Xavier. — 2 medium-sized soles, % gill white wine
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