FoodNetArchive

A guide to modern cookery

1909

Page 168 · 8 recipe records on this page

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Reduce the cooking-liquor to half; thicken with a table- spoonful of velouté, and the yolks of two eggs, and finish it, away from the fire, with two and one-half oz. of butter and a pinch of chopped parsley✪ Sole Mariniere. Tilt the dish so as to rid it of the liquid accumulated on the bottom, coat the sole and the garnish with the prepared sauce, and glaze quickly. 859—--SOLE AU VIN BLANC Partly separate the fillets from the bones on the upper side of the sole, and slip a piece of butter, as large as a walnut, under each fillet. Lay the sole in a dish, the bottom of which FISH 291 should be buttered and garnished with a small onion, chopped. Moisten with one-quarter pint of ordinary white wine, as much fish fumet, and a few tablespoonfuls of the cooking-liquor of mushrooms✪ Sole Au Vin Blanc. Poach gently with lid on. Drain and dish the sole, and coat it with a white wine sauce, prepared in accordance with one of the methods given in the chapter on Sauces (No. 111). Glaze quickly, or serve without glazing. N.B.—‘‘ Sole au Vin Blanc’’ may be prepared after the above recipe, but ordinary white wine may be replaced by one of the Rhine wines or Moselle, by some Johannisberg, or by a good white Burgundy or Bordeaux wine, such as Chablis- Moutonne, Savigny, Montrachet, Barsac, Sauternes, and even Chateau-Yquem or Chateau-Latour. In any of these cases the name of the wine may be men- tioned, and on the menu may be written Sole au Barsac, Sole au Chateau-Yquem, &c. 860—SOLE DIEPPOISE Poach the sole with one-sixth pint of fish fwmet and a few tablespoonfuls of the cooking-liquor of mussels✪ Sole Dieppoise. Drain and dish the sole, surround-it with poached mussels (shelled and cleared of their beards) and shrimps’ tails, and coat the fish and the garnish with a white wine sauce combined with the reduced cooking-liquor. 861—SOLE DIPLOMATE Poach the sole in very clear fish fumet.✪ Sole Diplomate Drain it, dish it, and coat it with Diplomate sauce. Set upon it a row of six fine slices of black truffle; these should have been previously glazed with pale meat-glaze. 862—SOLE BONNE FEMME Butter the bottom of the dish intended for the sole, and besprinkle it with two chopped shallots, one pinch of parsley, and one and one-half oz. of raw minced mushrooms. Lay the sole upon this garnish, moisten with one-quarter pint of white wine and as much fish fumet, and poach gently, taking care to baste from time to time. When the sole is poached, drain off the cooking-liquor into a vegetable-pan, and reduce it quickly to half; effect the leason with two tablespoonfuls of fish velouté, and finish the sauce with two,oz. of butter✪ Sole Bonne Femme. Coat the sole with this sauce and sez’ it to glaze in a fierce oven or at a salamander. U2 292 GUIDE TO MODERN COOKERY 863—SOLE PARISIENNE Poach the sole in white wine, the cooking-liquor of mush- rooms, and some butter. Drain it thoroughly, dish it, and coat it with white wine sauce combined with the reduced cook- ing-liquor of the sole. Garnish with a row of six slices of truffle and six fine roundels of cooked mushrooms kept very white, and finish with four medium-sized trussed crayfish. 864—SOLE NANTUA Poach the sole in one-sixth pint of fish fwmet and a few tablespoonfuls of the cooking-liquor of mushrooms✪ Sole Parisienne. Drain and dish the sole, surround it with twelve shelled crayfishes’ tails, and coat it with Nantua sauce. Lay a row of very black truffle slices along the middle of the fish. FILLETS OF SOLE Subject to the kind of dish required, fillets of sole are either kept in their natural state, they are stuffed and folded over, or they are simply folded over without being stuffed, each of which methods of preparation will be specially referred to in the recipes.