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✪ Soles au Gratin, and then arrange the fillets in the middle of the
dish. Garnish with mushrooms and scallops which have
been cut up ; put the dish into the oven to glaze the sauce
and serve.
Sole, Filets de, en Mayonnaise. — Bake the fillets in a
well-buttered baking dish with a squeeze of lemon, white
pepper, and salt for ten or twelve minutes ; press the
fillets till quite cold, then dip in a thick mayonnaise, and
when this has set, dish the fillets e7i couronne, filling the
centre with Russian salad garnished with julienne strips of
red chillies, French gherkin, etc.✪ Sole, Filets de, en Mayonnaise
Sprats a la Rochelle. — Steep the sprats in oiled butter
and lemon juice, cayenne, and a soupc^on of shallot ; then
roll each in breadcrumbs, next in beaten egg✪ Sprats a la Rochelle, then again in
breadcrumbs, and fry a nice gold colour.
Page 83 · 5 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Ornament the fillets with designs in truffle, 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 stewpan 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 teaspoonful of essence of anchovy, a little sugar and cayenne pepper; beat all together, and pour it round the
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, and then arrange the fillets in the middle of the dish. Garnish with mushrooms and scallops which have been cut up ; put the dish into the oven to glaze the sauce and serve.
Sole, Filets de, en Mayonnaise. — Bake the fillets in a well-buttered baking dish with a squeeze of lemon, white pepper, and salt for ten or twelve minutes ; press the fillets till quite cold, then dip in a thick mayonnaise, and when this has set, dish the fillets e7i couronne, filling the centre with Russian salad garnished with julienne strips of red chillies, French gherkin, etc.
Sprats a la Rochelle. — Steep the sprats in oiled butter and lemon juice, cayenne, and a soupc^on of shallot ; then roll each in breadcrumbs, next in beaten egg, then again in breadcrumbs, and fry a nice gold colour.
Records on this page
Soles au GratinSole, Filets de, a la DieppoiseSole, Filets de, en MayonnaiseSprats a la RochelleSprats a la Rochelle