Soles With Fine Herbs

Ingredients

• two large soles
• some chopped mushrooms
• some chopped parsley
• one shalot
• two glasses of white wine
• half a pint of Allemande sauce
• a pat of fresh butter
• the juice of a lemon

Method

1. 1

   Clean and trim soles, place in a buttered sauté-pan, sprinkle with mushrooms, parsley, shallot, salt, pepper, and nutmeg.

2. 2

   Moisten with white wine, cover with buttered paper, and cook in the oven.

3. 3

   Drain liquor into a small stewpan with Allemande sauce, parsley, butter, and lemon juice.

4. 4

   Stir, dish up soles, pour sauce over, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 83. The excerpt below is the record exactly as published.

s of chopped parsley, three boned and chopped anchovies, a clove of garlic and half 196 PRACTICAL HOUSEHOLD COOKERY. an onion shred fine; add to it a little oil, salt and pepper to taste, and set to simmer for about half an hour; after which, take the fish out, add to the liquor a gill of Espagnole sauce and the juice of a lemon ; stir the lot well together on the fire, dish up the fish, strain, and pour the sauce over it, and serve. 422. FILLETS OF MACKEREL A LA VENITIENNE. Fillet three mackerel as follows : — Place the fish on the slab with its back toward you, then run the knife in, just below the gills, turn the edge of the blade under, press with the fingers of the left hand full on the upper end of the fish, and bearing with the blade of the knife upon the side of the backbone, draw the knife gently down to the tail, then turn the mackerel over and take the fillet off the other side. When this is done cut each fillet in ^ two, trim the ends nicely, and put them in a buttei^ ^ sauti^-pan; season with salt and pepper, and add two | ounces of clarified butter ; cover the fillets with a round of buttered paper; set the pan over a moderate fire to simmer for about a quarter of an hour ; after which, dress the fillets up in a dish in a circle, pour over some Yenitian sauce (No. 206), and serve. 423. STEWED FILLETED MACKEREL Fillet three mackerel as in the foregoing, and take the skin off ; put these in a frying or baking pan with three ounces of melted butter, salt and pepper-corns to taste, a little chopped parsley and an onion shred fine. Set these on a moderate fire to stew nicely, taking care to turn the fillets without breaking them. When cooked, dish these up in a circle, pour in the pan half a pint of Tomato or Italian sauce ; stir the contents well on the fire till nicely hot, then pour the sauce over the fish and serve. PRACTICAL HOUSEHOLD COOKERY. 197 Remarks on Sole. To the public in general soles are the most important of sea-fish, as they are required by all classes of society, the upper class getting the largest and best quality, the poorer the smaller and inferior fish. The supply of soles to the London market is very fluctuating on account of their migratory habits ; retiring to great depths in the ocean, during the winter and in stormy weather. The flesh of the sole is white, and possesses a delicacy and flavour superior to that of all other fish. It is gene- rally recommended to invalids and convalescents as a most nourishing and digestive food. 424. BOILED SOLES. Remove the gills, cut off the heads transversely, cleanse the insides, strip or pull off the brown skins, scrape the other sides, then with a pair of large scissors trim away the fins close up to the fillets of two large soles. After which, wash and wipe them thoroughly, then immerse in boiling salt water, and let them boil for twelve or fifteen minutes, according to their size. When the soles are cooked dish up and serve with Butter sauce (No. 157) in a boat apart. 425. FRIED SOLES. Trim and clean four soles of moderate size, as in the foregoing. Flour these well on both sides, then pass them through breadings (No. 269) and bread-raspings (No. 268). After which, dip them in warm frying fat, and gradually increase the heat till the soles are of a nice pale-brown colour, when they must be taken out. Drain them on a cloth, sprinkle each with salt, dish up on a napkin, garnish 198 PRACTICAL HOUSEHOLD COOKERY. with a few sprigs of fried parsley and a lemon cut in quarters, and serve with or without some Shrimp, Lobster, Melted Butter, or Hollandaise sauoa Note, — ^Moderate-sized soles only should be used for frying, as when large they must necessarily take a consideTable time in the frying, on account of their thickness, and imbibe a greater portion of the fat, and therefore contract a strong flavour. They are also less likely to appear crisp, although this is so essential a requisite in all fried fish. 426. SOLES A LA COLBERT. Clean and trim two large soles as described in Na 425 ; make an incision on each side of the bone down the whole fish, break the bone in pieces with the handle of the knife, so as to facilitate removing it when cooked, pass these through breadings and bread-raspings (Noa 268 and 269), and fry them in hot fat for about ten or twelve minutes. When the soles are properly cooked, drain on a doth, put them on a dish, remove the pieces of bone, fill the inside with some cold mattre d'hdtel (No. 226), garnish with a little fried parsley, put the dish for two minutes in the oven, and serve with a lemon cut in four. 427. SOLES WITH FINE HERBS. Clean and trim two large soles as in the foregoing ; put them on a buttered saut^-pan, sprinkle over them some chopped mushrooms, parsley, and one shalot ; season with salt) pepper, and a little nutmeg ; moisten with two glasses of white wine ; cover the soles with a buttered paper and set them in the oven to cook. When done, drain the liquor into a small stewpan containing half a pint of Allemande sauce; add to it a spoonful of blanched and chopped parsley, a pat of fresh butter, and the juice of a lemon

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