672. Filets de Soles d la Mayonnaise (Mayonnaise of Fillets
of Sole). — 2 medium-sized soles, 1 oz. butter, \ lemon, mushroom liquor ,
| gill cream, 1 gill mayonnaise (No. 277), £ oz. leaf gelatine, 1 gill aspic✪ Filets de Soles à la Mayonnaise.,
Skin the soles, remove the fillets, trim them and fold each neatly,
place them in a well-buttered saute-pan, season with pepper and salt,
moisten with lemon -juice and mushroom liquor, add the remainder of
the butter divided into small bits, cover with a buttered paper and
cook in the oven for about fifteen minutes. Take up and put them on
a sieve to cool. Soak the gelatine in water, dissolve over the fire,
and strain into the aspic. Let this cool a little, then stir in the
mayonnaise, whip the cream and add carefully with the above. Coat
the inside of a plain border mould with the prepared sauce, when set put
in the fillets of soles, pour in a little more of the sauce and place on the
ice to set, then fill up with the remainder of the sauce. When firm
turn out on a dish, and serve with a neatly dressed salad in the centre.
673. Turban de Filets de Sole ala Montpellier. — Line
a border mould with a thin layer of aspic jelly (No. 387) ; when set
decorate the sides with truffles and hard-boiled white of egg, then
mask with a layer of ‘ Beurre Montpellier,’ prepared as follows :
DRESSED FISH AND FISH ENTREES (COLD)
261
Pound in a mortar 1 hard-boiled egg, 1 peeled shallot, 1 dessert-
spoonful of chopped parsley, 1 teaspoonful each of tarragon, chervil,
and fennel leaves, 3 boned Gorgona anchovies, 1 oz. of fresh butter,
and half a tablespoonful of spinach puree. When well pounded add a
dessertspoonful of cream, season with pepper and salt, and rub through
a fine wire sieve, dilute with about half a gill of aspic jelly, and mask
the mould as directed. Pound half a pound of cooked whiting freed
from bones, add an ounce of anchovy paste, half a teaspoonful of essence
of anchovy or a tablespoonful of white sauce, the yolks of two hard-boiled
eggs, and a tablespoonful of cream ; when smooth rub through a fine
sieve, mix with about half a pint of liquid aspic jelly, season with a dust
of cayenne pepper✪ Turban de Filets de Sole à la Montpellier and salt. Take the fillets of a large sole, cut each
in two, flatten a little with a cutlet-bat, fold in two, trim the sides,
put them in a buttered saute-pan, season with pepper and salt, moisten
with a glass of white wine, and cook in a slow oven until tender.
When done take them out and put to cool. Line the mould again
■with the whiting puree, set the fillets of sole, after being well drained,
in a row in the border, fill up with the remainder of the whiting
puree, and put on the ice to set. Immerse the mould in tepid water,
turn out on a round entree dish, place a suitable Avax or ‘ suif ’ figure in
the centre, surround with a bed of salad, lettuce, endive, cucumber, &c.
674. Filets de Soles ala Feg ence. — 2 small soles, 1 small
loliiting, 3 hard-boiled yolks of eggs, 1 anchovy, filleted, 1 oz.
marinated tunny fish ( Thon marine), seasoning, i lemon, i oz.
butter, J gill cream, 1^ gill aspic cream (No. 296), aspic jelly and
salad for garnishing. ✪ Filets de Soles ala Fegence
Page 206 · 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.
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672. Filets de Soles d la Mayonnaise (Mayonnaise of Fillets
of Sole). — 2 medium-sized soles, 1 oz. butter, \ lemon, mushroom liquor ,
| gill cream, 1 gill mayonnaise (No. 277), £ oz. leaf gelatine, 1 gill aspic.,
Skin the soles, remove the fillets, trim them and fold each neatly,
place them in a well-buttered saute-pan, season with pepper and salt,
moisten with lemon -juice and mushroom liquor, add the remainder of
the butter divided into small bits, cover with a buttered paper and
cook in the oven for about fifteen minutes. Take up and put them on
a sieve to cool. Soak the gelatine in water, dissolve over the fire,
and strain into the aspic. Let this cool a little, then stir in the
mayonnaise, whip the cream and add carefully with the above. Coat
the inside of a plain border mould with the prepared sauce, when set put
in the fillets of soles, pour in a little more of the sauce and place on the
ice to set, then fill up with the remainder of the sauce. When firm
turn out on a dish, and serve with a neatly dressed salad in the centre.
673. Turban de Filets de Sole ala Montpellier. — Line
a border mould with a thin layer of aspic jelly (No. 387) ; when set
decorate the sides with truffles and hard-boiled white of egg, then
mask with a layer of ‘ Beurre Montpellier,’ prepared as follows :
DRESSED FISH AND FISH ENTREES (COLD)
261
Pound in a mortar 1 hard-boiled egg, 1 peeled shallot, 1 dessert-
spoonful of chopped parsley, 1 teaspoonful each of tarragon, chervil,
and fennel leaves, 3 boned Gorgona anchovies, 1 oz. of fresh butter,
and half a tablespoonful of spinach puree. When well pounded add a
dessertspoonful of cream, season with pepper and salt, and rub through
a fine wire sieve, dilute with about half a gill of aspic jelly, and mask
the mould as directed. Pound half a pound of cooked whiting freed
from bones, add an ounce of anchovy paste, half a teaspoonful of essence
of anchovy or a tablespoonful of white sauce, the yolks of two hard-boiled
eggs, and a tablespoonful of cream ; when smooth rub through a fine
sieve, mix with about half a pint of liquid aspic jelly, season with a dust
of cayenne pepper and salt. Take the fillets of a large sole, cut each
in two, flatten a little with a cutlet-bat, fold in two, trim the sides,
put them in a buttered saute-pan, season with pepper and salt, moisten
with a glass of white wine, and cook in a slow oven until tender.
When done take them out and put to cool. Line the mould again
■with the whiting puree, set the fillets of sole, after being well drained,
in a row in the border, fill up with the remainder of the whiting
puree, and put on the ice to set. Immerse the mould in tepid water,
turn out on a round entree dish, place a suitable Avax or ‘ suif ’ figure in
the centre, surround with a bed of salad, lettuce, endive, cucumber, &c.
674. Filets de Soles ala Feg ence. — 2 small soles, 1 small
loliiting, 3 hard-boiled yolks of eggs, 1 anchovy, filleted, 1 oz.
marinated tunny fish ( Thon marine), seasoning, i lemon, i oz.
butter, J gill cream, 1^ gill aspic cream (No. 296), aspic jelly and
salad for garnishing.