541. Filets de* Soles d I’Americaine.— Skin two good-sized
soles, take off the fillets and fold them neatly, after trimming the
edges. Season with pepper and salt, and range them in a row on a
buttered. gratin dish (china or plated dish). Moisten with a little
white wftne, and sprinkle over two small finely-chopped shallots.
Cover with buttered paper and cook' in the oven for five minutes,
then pour the liquor from the dish in a previously prepared rich
tomato sauce (made with tomato pulp and veloute, and well
reduced). Pour this carefully over the fish so as to completely
mask it. Sprinkle over some- freshly made bread-crumbs, and place
tiny pieces of lobster butter✪ Filets de Soles d I’Americaine (No. 391) on each fillet. Finish in a sharp
oven, allowing about eight minutes to brown the surface, then send to
table at once.
542. Filets de Soles d la Sezet. — Skin and fillet one or more
soles, fold the fillets and place them in a buttered saute -pan. Season
with pepper and salt, sprinkle with a few finely-chopped tarragon-
leaves, moisten with a -small glass of white wine, and cook in the oven
from ten to fifteen minutes. Prepare a sauce composed of one gill
bechamel (No. 203), half a gill tomato pulp, and an ounce of anchovy
butter - the latter must be whisked in. Dish up the cooked fillets,
incorporate the liquor (strained) into the sauce, and pour the sauce
over the fillets, garnish with very small lobster or crayfish croquettes
(No. 596), slices of truffles, anchovy fillets (curled up), and mushroom-
heads. Serve hot.
543. Filets de Soles d la Mar celle.— Skim and fillet one or
more soles. Prepare a whiting forcemeat (No. 400-), mix it with
some finely-chopped blanched oysters and chopped truffles. Season
the fillets and co\ er one side of each with the prepared puree. Fold
the fillets and trim them neatly. Place them in a buttered saute -
pan containing a bed of mirepoix, i.e. sliced bacon, carrot, onion,
bay-leaf, parsley, and other herbs. Moisten with a small glass of
Chablis or Sauterne wine, and poach in the oven. When done take
up the fillets, dress them on a hot dish in the shape of a circle, sauce
over with veloute or bechamel sauce (maigre) (Nos. 203), made with
fish stock, fill the centre with fried oysters and mussels, and serve hot.
544. Filets de Soles d la Messalin e . — Fillets of soles cooked
in a buttered pan with a little champagne, dressed and sauced over
with a sauce composed of tomatoes and Italian pimentos, garnished
with quarters of artichoke bottoms tossed in a little fresh butter.
545. Filets de Soles d la Monireuil.—2, soles, H oz.
butter, % gill Chablis or Sauterne wine, the juice of ^ lemon, 1 dessert-
spoonful parsley ( chopped finely), 1 tablespoonful liquefied meat
glaze, 1 gill veloutee sauce (No. 206), salt, pepper, and cayenne, 2 or
3 potatoes (cut into small marble shapes ).
DRESSED FISH AND FISH ENTREES (HOT) 229 ✪ Filets de Soles d la Sezet
Page 175 · 3 recipe records on this page
Presented as published in 1901. 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
541. Filets de Soles d I’Americaine.— Skin two good-sized soles, take off the fillets and fold them neatly, after trimming the edges. Season with pepper and salt, and range them in a row on a buttered. gratin dish (china or plated dish). Moisten with a little white wine, and sprinkle over two small finely-chopped shallots. Cover with buttered paper and cook' in the oven for five minutes, then pour the liquor from the dish in a previously prepared rich tomato sauce (made with tomato pulp and veloute, and well reduced). Pour this carefully over the fish so as to completely mask it. Sprinkle over some- freshly made bread-crumbs, and place tiny pieces of lobster butter (No. 391) on each fillet. Finish in a sharp oven, allowing about eight minutes to brown the surface, then send to table at once.
542. Filets de Soles d la Sezet. — Skin and fillet one or more soles, fold the fillets and place them in a buttered saute -pan. Season with pepper and salt, sprinkle with a few finely-chopped tarragon leaves, moisten with a -small glass of white wine, and cook in the oven from ten to fifteen minutes. Prepare a sauce composed of one gill bechamel (No. 203), half a gill tomato pulp, and an ounce of anchovy butter - the latter must be whisked in. Dish up the cooked fillets, incorporate the liquor (strained) into the sauce, and pour the sauce over the fillets, garnish with very small lobster or crayfish croquettes (No. 596), slices of truffles, anchovy fillets (curled up), and mushroomheads. Serve hot.
543. Filets de Soles d la Mar celle.— Skim and fillet one or more soles. Prepare a whiting forcemeat (No. 400-), mix it with some finely-chopped blanched oysters and chopped truffles. Season the fillets and cover one side of each with the prepared puree. Fold the fillets and trim them neatly. Place them in a buttered saute - pan containing a bed of mirepoix, i.e. sliced bacon, carrot, onion, bay-leaf, parsley, and other herbs. Moisten with a small glass of Chablis or Sauterne wine, and poach in the oven. When done take up the fillets, dress them on a hot dish in the shape of a circle, sauce over with veloute or bechamel sauce (maigre) (Nos. 203), made with fish stock, fill the centre with fried oysters and mussels, and serve hot.
544. Filets de Soles d la Messalin e . — Fillets of soles cooked in a buttered pan with a little champagne, dressed and sauced over with a sauce composed of tomatoes and Italian pimentos, garnished with quarters of artichoke bottoms tossed in a little fresh butter.
545. Filets de Soles d la Monireuil.—2, soles, H oz. butter, % gill Chablis or Sauterne wine, the juice of ^ lemon, 1 dessertspoonful parsley ( chopped finely), 1 tablespoonful liquefied meat glaze, 1 gill veloutee sauce (No. 206), salt, pepper, and cayenne, 2 or 3 potatoes (cut into small marble shapes ).
Records on this page
Filets de Soles d I’AmericaineFilets de Soles d la SezetFilets de Soles d la Mornay