A guide to modern cookery

Drain and dish the sole, and cover it with Nantua sauce. Place around it four mushrooms stewed in butter and garnished with crayfish tails in Nantua sauce; four small, round quenelles of whiting forcemeat with cream, decked with truffles; and four slices of milt treated a l’anglaise and fried at the last moment. 824—SOLE DOREE As I explained under ‘‘ Fish A la Meuniére’’ (No. 778), “€ Sole Dorée ”’ is a sole fried in clarified butter, dished dry, and garnished with slices of carefully peeled lemon. 825—SOLE DUGLERE All fish treated after this recipe, with the exception of soles, should be divided up. Put the sole in a buttered dish with one and one-half oz. of chopped onion, one-half ib. of peeled and concassed tomatoes, a little roughly-chopped parsley, a pinch of table salt, a very little pepper, and one-eighth pint of white wine. Set to poach gently, and then dish the sole. Reduce the cooking-liquor; thicken it with two tablespoonfuls of fish velouté; complete with one oz. of butter and a few drops of lemon juice, and cover the fish with this sauce. 826—SOLE GRILLEE Season the sole; sprinkle oil thereon, and grill the fish very gently. Send it, garnished with slices of lemon, ona very hot dish. 827—SOLE GRILLEE, AUX HUITRES A L’AMERICAINE This sole may be either grilled or poached, almost dry, in butter and lemon juice. With the procedure remaining the same, it may also be prepared in fillets. Whatever be the mode of procedure, serve it on a very hot dish, and surround it at the last moment with six oysters poached in a little boiling Worcestershire sauce. Cover the sole immediately with very hot fried bread-crumbs, and add thereto a pinch of chopped parsley. 828—SOLE A LA FERMIERE Put the sole, seasoned, on a buttered dish with a few aromatics. Add one-third pint of excellent red wine, and poach gently with lid on. Dish up; strain the cooking-lfquor, and reduce it to half; thicken it with a lump of manied butter the size of a hazel-nut, and finish the sauce with one oz. of butter. Encircle the sole with a border of mushrooms sliced raw and tossed in butter. Pour the prepared sauce over the sole, and set to glaze quickly. 829—SOLE A LA HOLLANDAISE Break the spine of the sole by folding it over in several places. Put the fish in a deep dish; cover it with slightly salted water; set to boil, and then poach gently for ten minutes with lid on. Drain and dish on a napkin with very green parsley all round. Serve at the same time some plainly boiled potatoes, freshly done, and two oz. of melted butter. 830—SOLE SAINT-GERMAIN Season the sole; dip it in melted butter, and cover it with fresh bread-crumbs, taking care to pat the latter with the flat of a knife, in order that they may combine with the butter to form a kind of crust. Sprinkle with some more melted butter, and grill the fish gently so that its coating of bread-crumbs may acquire a nice golden colour. Dish the sole, and surround it with potatoes turned to the shape of olives, and cooked in butter. Send a Béarnaise sauce to the table separately. 831—SOLE FLORENTINE Poach the sole in a fish fumet and butter. Spread a layer of shredded spinach, stewed in butter, on the bottom of a dish; place the sole thereon; cover it with Mornay sauce; sprinkle with a little grated cheese, and set to glaze quickly in the oven or at a salamander. 832—SOLE MONTREUIL Poach the sole in one-sixth pint of fish fumet, one-sixth pint of white wine, and one-half oz. of butter. Drain as soon as poached, and surround with potato-balls the size of walnuts, cooked in salted water, and kept whole. Cover the sole with white-wine sauce, and lay a thread of shrimp sauce over the garnish. 833—SOLE AU GRATIN