— a la Mayonnaise. — Fillets of soles set in border
mould with mayonnaise aspic, centre filled with
dressed salad.
— a la Messaline. — Fillets of soles poached in
champagne, dressed and sauced over with tomato
sauce flavoured with Italian pimentos; garnished
with artichoke bottoms.
— a la MontPeuil. — Fillets of soles cooked in white
wine, dressed in a circle, with fried potato balls in
centre ; fillets sauced over with veloute sauce,
enriched with fish essence.
— a la Mornay. — Baked fillets of soles, dressed on
dish with rich white sauce and grated cheese ;
browned under salamander.
— a la Nantua. — Fillets of soles poached in white
wine, dressed on rice or semolina border, and
sauced over with allemande sauce flavoured with
crayfish butter, centre filled with prawn or crayfish
tails, heated up in allemande sauce.
— a l’OPly (Fillets of Sole, Orly Style). — Fried fillets
of soles with tomato sauce and fried parsley.
— Pagani. — A dish similar to sole au vin blanc,
finished with a rich veloute ; garnished with
mussels, champignons, and grated cheese, browned.
— a la Piemontaise.— Fillets of soles with tomato
sauce ; garnished with polenta croutons and slices
of truffles.
— en Ramequin.— Rings of pastry filled with layer
of white sauce, fillets of soles, soubise pur£e and
grated cheese, etc, baked in sharp oven.
72 POISSONS {FISH)
Filets de Soles k la Regence. — Stuffed rolled
fillets of sole, masked in aspic, dished up in form
of border, each fillet being decorated with truffles
and cream, salad in centre.
— k la Roy ale. — Rolled fillets of soles, stuffed with
minced truffles and champignons and bechamel
sauce ; steamed in oven ; served with hot mousseline
or hollandaise sauce.
— k la Salisbury.— Lobster shells filled with sole
and lobster forcemeat and veloute sauce, with
folded fillets of soles on top of each ; steamed in
oven ; dressed on rice border ; garnished with button
mushrooms.
— a la Sezet. — Fillets of soles stewed in bechamel
and tomato sauce, flavoured with anchovy butter ;
garnished with small lobster croquettes, truffles,
anchovy fillets and mushroom heads.
— SOUffle. — Fillets of soles set in dish, covered with
mornay sauce and beaten egg whites, and baked.
— k la Suetone. — Fillets of soles, folded, and
poached in the oven with butter and white wine ;
sauced over with normande sauce, flavoured with
pounded pistachio kernels ; garnished with small
shells of prawns or shrimps and pistachios.
— a la Sully . — Fillets of soles egged and crumbed,
slightly fried in butter, dressed with mushroom
head on each fillet, sauced over with bearnaise,
and around with anchovy sauce.
— a la Trouville. — Folded fillets, seasoned, broiled
in saute pan with white wine and mushroom liquor,
dressed with mushrooms, oysters, fresh bread-
crumbs and white sauce ; surface browned in oven.
— a la V6nitienne. — Folded fillets of soles poached
in white wine, butter and parsley ; dressed in circle,
centre garnished with mushroom heads, sauced with
hollandaise sauce.
— a la Victoria. — Folded fillets of soles cooked
with a little white wine, dressed on border of
mashed potatoes, previously browned in oven ;
sauced over with white wine sauce ; garnished with
chopped truffle and tongue and small fleurons of
puff paste.
— k la Xavier. — Baked fillets of soles tied in knots,
dressed on a border of whiting forcemeat, covered
with hot Xavier sauce ; liquid meat glaze sprinkled
over surface.
Page 40
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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— a la Mayonnaise. — Fillets of soles set in border
mould with mayonnaise aspic, centre filled with
dressed salad.
— a la Messaline. — Fillets of soles poached in
champagne, dressed and sauced over with tomato
sauce flavoured with Italian pimentos; garnished
with artichoke bottoms.
— a la MontPeuil. — Fillets of soles cooked in white
wine, dressed in a circle, with fried potato balls in
centre ; fillets sauced over with veloute sauce,
enriched with fish essence.
— a la Mornay. — Baked fillets of soles, dressed on
dish with rich white sauce and grated cheese ;
browned under salamander.
— a la Nantua. — Fillets of soles poached in white
wine, dressed on rice or semolina border, and
sauced over with allemande sauce flavoured with
crayfish butter, centre filled with prawn or crayfish
tails, heated up in allemande sauce.
— a l’OPly (Fillets of Sole, Orly Style). — Fried fillets
of soles with tomato sauce and fried parsley.
— Pagani. — A dish similar to sole au vin blanc,
finished with a rich veloute ; garnished with
mussels, champignons, and grated cheese, browned.
— a la Piemontaise.— Fillets of soles with tomato
sauce ; garnished with polenta croutons and slices
of truffles.
— en Ramequin.— Rings of pastry filled with layer
of white sauce, fillets of soles, soubise pur£e and
grated cheese, etc, baked in sharp oven.
72 POISSONS {FISH)
Filets de Soles k la Regence. — Stuffed rolled
fillets of sole, masked in aspic, dished up in form
of border, each fillet being decorated with truffles
and cream, salad in centre.
— k la Roy ale. — Rolled fillets of soles, stuffed with
minced truffles and champignons and bechamel
sauce ; steamed in oven ; served with hot mousseline
or hollandaise sauce.
— k la Salisbury.— Lobster shells filled with sole
and lobster forcemeat and veloute sauce, with
folded fillets of soles on top of each ; steamed in
oven ; dressed on rice border ; garnished with button
mushrooms.
— a la Sezet. — Fillets of soles stewed in bechamel
and tomato sauce, flavoured with anchovy butter ;
garnished with small lobster croquettes, truffles,
anchovy fillets and mushroom heads.
— SOUffle. — Fillets of soles set in dish, covered with
mornay sauce and beaten egg whites, and baked.
— k la Suetone. — Fillets of soles, folded, and
poached in the oven with butter and white wine ;
sauced over with normande sauce, flavoured with
pounded pistachio kernels ; garnished with small
shells of prawns or shrimps and pistachios.
— a la Sully . — Fillets of soles egged and crumbed,
slightly fried in butter, dressed with mushroom
head on each fillet, sauced over with bearnaise,
and around with anchovy sauce.
— a la Trouville. — Folded fillets, seasoned, broiled
in saute pan with white wine and mushroom liquor,
dressed with mushrooms, oysters, fresh bread-
crumbs and white sauce ; surface browned in oven.
— a la V6nitienne. — Folded fillets of soles poached
in white wine, butter and parsley ; dressed in circle,
centre garnished with mushroom heads, sauced with
hollandaise sauce.
— a la Victoria. — Folded fillets of soles cooked
with a little white wine, dressed on border of
mashed potatoes, previously browned in oven ;
sauced over with white wine sauce ; garnished with
chopped truffle and tongue and small fleurons of
puff paste.
— k la Xavier. — Baked fillets of soles tied in knots,
dressed on a border of whiting forcemeat, covered
with hot Xavier sauce ; liquid meat glaze sprinkled
over surface.