Strain the liquid from the fish into a small
saucepan, and let it boil quickly until reduced to
about 1 table-spoonful. Then place the saucepan
in another saucepan of cold water, add the yolks
of eggs, and mix together with a wooden spoon or
small whisk. Now add the butter gradually, a
small piece at a time, and whisk steadily over the
fire until all is in. The sauce will then be thick
and creamy like a mayonnaise.
381. Sole & la Normande
1 large sole.
1 bay-leaf.
1 small onion.
White wine or fish
stock.
Seasoning.
Sauce & la Normande.
1 doz. mussels, 1 doz.
oysters.
A few shrimps or
prawn3.
1 doz. mushrooms.
Croutons of bread or
pastry✪ Sole à la Normande.
Remove the black skin from the sole and score
the white across in several places. Take a fire-
proof dish, large enough to hold the fish, grease it
well, a.nd lay on it the onion cut in thin rings and
the bay-leaf. Place the fish on the top, season it
with pepper and salt, and pour round enough wine
or fish stock to nearly cover it. Cook in the oven
until the fish is ready, basting it occasionally with
the liquid. Then make some sauce it la Normande
(Recipe 731), adding to it the liquid from the fish,
add also the garnish of mussels, oysters, mush-
rooms, and shrimps or prawns, and pour all over
the fish. Decorate with some pretty croutons of
fried bread or pastry.
Note. — Fried smelts may also be used as a garnish.
Time to cook, 15 to 20 minutes. Sufficient for
4 or 5 persons.
382. Sole h la Rouennaise
2 filleted soles.
Salt, pepper.
Lemon juice.
1 gill fish stock or white
wine.
Lobster cutlet mixture.
\ pt. cardinal sauce.
1 truffle.
Hard boiled white of
Trim and season the fillets of sole, and spread
them out on a board with the side which the skin
came off uppermost. Flatten them slightly and
put a little lobster cutlet mixture (see Recipe 309)
in the centre of each. Double over and shape the
pieces neatly. Place them on a greased baking-
tin, pour the wine or fish stock round, cover with
greased paper, and poach in a moderate oven until
the fish is cooked. When ready, lift the fillets of
fish on to a clean cloth to absorb the moisture,
then arrange them neatly on a silver entree dish,
one leaning against the other, and either in a
circle or a straight row down the length of the
dish. Reduce the liquid left in the baking tin,
add to it the cardinal sauce (see Recipe 712), cook
a minute or two and strain over the fish. Decorate
with fancy-shaped pieces of truffle and a little
chopped white of egg, or any other decoration,
which will make a pretty contrast to the pink
colour of the sauce.
Time to bake, 15 minutes. Sufficient for 7 or
8 persons.
383. Soufflg with Fillets of Sole (Filets de Sole
en Souffle)
2 small filleted sole.
Seasoning.
\ gill fish stock.
| gill white wine.
1 oz. butter.
1 oz. flour.
1 table-sp. cream.
3 eggs.
✪ River Trout à la Hongroise
Page 197 · 4 recipe records on this page
Presented as published in 1914. 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
Strain the liquid from the fish into a small saucepan, and let it boil quickly until reduced to about 1 table-spoonful. Then place the saucepan in another saucepan of cold water, add the yolks of eggs, and mix together with a wooden spoon or small whisk. Now add the butter gradually, a small piece at a time, and whisk steadily over the fire until all is in. The sauce will then be thick and creamy like a mayonnaise.
381. Sole & la Normande
1 large sole.
1 bay-leaf.
1 small onion.
White wine or fish stock.
Seasoning.
Sauce & la Normande.
1 doz. mussels, 1 doz. oysters.
A few shrimps or prawns.
1 doz. mushrooms. Croutons of bread or pastry.
Remove the black skin from the sole and score the white across in several places. Take a fireproof dish, large enough to hold the fish, grease it well, a.nd lay on it the onion cut in thin rings and the bay-leaf. Place the fish on the top, season it with pepper and salt, and pour round enough wine or fish stock to nearly cover it. Cook in the oven until the fish is ready, basting it occasionally with the liquid. Then make some sauce it la Normande (Recipe 731), adding to it the liquid from the fish, add also the garnish of mussels, oysters, mushrooms, and shrimps or prawns, and pour all over the fish. Decorate with some pretty croutons of fried bread or pastry.
Note. — Fried smelts may also be used as a garnish.
Time to cook, 15 to 20 minutes. Sufficient for 4 or 5 persons.
382. Sole h la Rouennaise
2 filleted soles.
Salt, pepper.
Lemon juice.
1 gill fish stock or white wine.
Lobster cutlet mixture. \ pt. cardinal sauce.
1 truffle.
Hard boiled white of egg.
Trim and season the fillets of sole, and spread them out on a board with the side which the skin came off uppermost. Flatten them slightly and put a little lobster cutlet mixture (see Recipe 309) in the centre of each. Double over and shape the pieces neatly. Place them on a greased bakingtin, pour the wine or fish stock round, cover with greased paper, and poach in a moderate oven until the fish is cooked. When ready, lift the fillets of fish on to a clean cloth to absorb the moisture, then arrange them neatly on a silver entree dish, one leaning against the other, and either in a circle or a straight row down the length of the
dish. Reduce the liquid left in the baking tin, add to it the cardinal sauce (see Recipe 712), cook a minute or two and strain over the fish. Decorate with fancy-shaped pieces of truffle and a little chopped white of egg, or any other decoration, which will make a pretty contrast to the pink colour of the sauce.
Time to bake, 15 minutes. Sufficient for 7 or 8 persons.
383. Soufflg with Fillets of Sole (Filets de Sole en Souffle)
2 small filleted sole. Seasoning.
\ gill fish stock.
| gill white wine.
1 oz. butter.
1 oz. flour.
1 table-sp. cream. 3 eggs.
Records on this page
Sole à la NormandeRiver Trout à la HongroiseSole à la RouennaiseSoufflé with Fillets of Sole