Soles au Gratin
From The housewife's referee, 1898
Serves 2
Presented as published in 1898. 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 housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 82. The excerpt below is the record exactly as published.
a little cayenne pepper, which rub over the sole, previously laid in a very hot dish without a napkin. Turn the fish over once or twice that it may be well covered. Put it into the oven for a minute and serve very hot. Sole a la Normande. — Take a large sole, and free the bones entirely from the flesh. Season the sole with pepper and salt, and moisten it with sauterne ; whilst the sole is cooking make a white sauce, of which the stock should be the water in which mussels have been boiled. The sole must be put in the oven just five minutes before serving, and should be dished on an oval silver dish, well buttered and daintily powdered with finely minced and blanched onions. The garnish should consist of some of the mussels, oysters, mushrooms, fried smelts, and fried sippets of bread. Sole a la Tirhoot. — Take some fillets of sole, dip them into egg and flour, and fry them in salad oil ; then roll and allow them to get quite cold. Then cover them with the following sauce : — Add to a gill of good cream the yolks of two hard-boiled eggs, rubbed smooth, with a teaspoonful of anchovy sauce ; when well mixed with the cream add gradually a tablespoonful of a lemon. Sole a rUtopia, Filets de. — Take a pair of fair-sized soles, fillet them and skin them and cut them into narrow, kite -shaped pieces, about five inches long, and put them into buttered paper ; then take their bones, and put them in a saucepan with some milk, peppercorns, salt, an onion, and a good dessertspoonful of anchovy sauce; boil for about half an hour ; strain and pour this fish stock into one of the 120 THE HOUSEWlFE^S KEFBBEE French china fireproof pans ; lay the fillets into it and squeeze the juice of a lemon over all and put in the oven till quite cooked, when they must be taken out of the stock and their papers, and be allowed to get cold. In the meantime let the stock they have been cooked in get cold also. Melt some butter in a saucepan, and mix some flour and milk together ; pour the boiling butter over it and then add the fish stock, and half a pint of cream and half a pint of pale aspic cream ; let all boil up, and when thickened, strain. Colour one half a pretty pink with cochineal, and leave the other white. When nearly cold, mask four of the fillets with the white, and four with the pink sauce and put them on ice till quite stiff. Make a pillar with milk and gelatine (half a pint of milk to two and a half ounces of white leaf gelatine) ; it should be formed narrow at the top and put into the refrigerator, and when it is cold and firm, cover it all over with cress, and then place the fillets alternately round. Ornament the fillets with designs in trufile, and run pale aspic jelly between each. Place aspic all round the base and sprinkle lobster coral lightly over the aspic. On the top place a bed of aspic jelly, and on that arrange a small basket made in a basket mould of gelatine and milk and stick it on with gelatine ; fill the basket with some of the macedoine vegetables that are sold in bottles, sprinkle a little cut aspic here and there, and garnish with chervil sprays ; also decorate the base here and there with a chervil leaf. Soles au Gratin.— Cut ofi* the fins of a fine fresh sole, and make an incision in the back ; then butter a stewpan and put into it a teaspoonful of finely chopped onions and a wine-glassful of white wine ; then place the sole in the pan, cover it with six spoonfuls of cullis and sprinkle fine breadcrumbs over it, and stick a few small pieces of butter about it. Put it now into a moderate oven, for twenty minutes or half an hour ; remove it carefully from the stew- pan and keep it hot while you make the following sauce : — Put into the saucepan four spoonfuls of stock, let it boil five minutes, stirring it all the time ; add the juice of a lemon, a teaspoonful of chopped mushrooms, one of minced parsley, one ^ of essence of anchovy, a little sugar and cayenne pepper; beat all together, and pour it round the 121 fish in the dish on which it is to be served, and which should be a silver one. Put it again into the oven for a quarter of an hour, pass the salamander over it and serve very hot. Sole, Filets de, a la Dieppoise. — Take the fillets of two good-sized soles and place them on a buttered dish. Moisten with a glass of vi7i de graves, add salt, pepper, and a grate of nutmeg, and put all into a moderately heated oven. When the fillets are cooked, take off the moisture, and replace by a spoonful of port wine. Add a piece of butter
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Cook this with the app: pantry check, scaling, and the assistant.