well with vinegar. Pour three or four tablespoonfuls
of salad oil✪ Marinaded Herrings over the vinegar and leave it until required.
The pieces of herring should be drained when wanted,
and served either with cheese or as a relish with salads,
breakfasts, luncheon, etc.
Boiled Sole. —Procure a perfectly fresh fish ; the
skin must not be removed. Lay it on a dish and
sprinkle some salt over it and a tablespoonful of
vinegar, and let it so remain for half-an-hour. . Place
the sole into a saucepan sufficiently large for it, and
cover it with veal stock, just sufficient to cover the
fis✪ Boiled Soleh. Bring it slowly to the boil, and let it simmer
two or three minutes — in fact, until it is tender, and
this may be known by putting a fork through the
thickest part. Lift the fish out and let it drain. Serve
on a folded napkin— the white side uppermost— with
some plain melted butter, made with the veal stock.
Sole Aux Fines Herbes. — Procure from the fish¬
monger a large sole as thick as you can get it, and
have the backbone removed, so as not to spoil the
appearance of the fish. Take three shallots and chop
verv finely, one dessertspoonful of finely chopped
parsley, and one teaspoonful of mixed herbs ; put them
into a small stew* pan, with two ounces of butter, and
let them fry for five minutes ; put in two tablespoonfuls
of breadcrumbs and the yolks of two eggs well beaten
up; stir it well, and turn it out on a plate to cool;
now place this in the sole where the bone was removed,
place the fish in an earthenware baking dish, sprinkle
a little pepper and salt to taste, and a few pieces of
butter spread over the fish, squeeze over the juice of
a lemon, adding half a teacupful of water, place it in
hot oven and let it cook until the fish is done ; remove
the fish on to a hot dish, and pour the sauce through
a strainer on to the fish ; send to table with cut lemon
and parsley.
GAS COOKERY BOOK.
57
Sole Au Vin Blanc, or Fillet of Sole with Wine
Sauce. — Well butter a baking dish, and place in
the fillets longwise, adding a few pieces of butter,
and sprinkle a little salt✪ Sole Aux Fines Herbes and pepper. Add a
little white wine and water, or water and a squeeze of
lemon. Cover with a paper greased with butter and
place same in oven, on the top of the solid shelf. They
will be quickly cooked. Transfer your fillets to a dish
and cover over with the fumette given hereunder; re¬
place in oven for two o>r three minutes and serve.
Fumette. — The general way to make a fumette, say,
for fumette of sole, after it has been filleted, use the
bones and skin, also the head of a sole, wash them
clean and free from any blood or intestines, chop them
up and put them into a stewpan with a chopped onion
and a fragment of thyme and cover them with an equal
quantity of white wine and water, or if preferred
instead of the wine the juice of one or two lemons✪ Fumette.
Let this simmer with the lid tightly closed on the
saucepan until the whole is considerably reduced.
Strain through a tamis.
Page 29 · 6 recipe records on this page
Presented as published in 1900. 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
well with vinegar. Pour three or four tablespoonfuls of salad oil over the vinegar and leave it until required. The pieces of herring should be drained when wanted, and served either with cheese or as a relish with salads, breakfasts, luncheon, etc.
Boiled Sole. —Procure a perfectly fresh fish ; the skin must not be removed. Lay it on a dish and sprinkle some salt over it and a tablespoonful of vinegar, and let it so remain for half-an-hour. . Place the sole into a saucepan sufficiently large for it, and cover it with veal stock, just sufficient to cover the fish. Bring it slowly to the boil, and let it simmer two or three minutes — in fact, until it is tender, and this may be known by putting a fork through the thickest part. Lift the fish out and let it drain. Serve on a folded napkin— the white side uppermost— with some plain melted butter, made with the veal stock.
Sole Aux Fines Herbes. — Procure from the fish¬ monger a large sole as thick as you can get it, and have the backbone removed, so as not to spoil the appearance of the fish. Take three shallots and chop very finely, one dessertspoonful of finely chopped parsley, and one teaspoonful of mixed herbs ; put them into a small stewpan, with two ounces of butter, and let them fry for five minutes ; put in two tablespoonfuls of breadcrumbs and the yolks of two eggs well beaten up; stir it well, and turn it out on a plate to cool; now place this in the sole where the bone was removed, place the fish in an earthenware baking dish, sprinkle a little pepper and salt to taste, and a few pieces of butter spread over the fish, squeeze over the juice of a lemon, adding half a teacupful of water, place it in hot oven and let it cook until the fish is done ; remove the fish on to a hot dish, and pour the sauce through a strainer on to the fish ; send to table with cut lemon and parsley.
Sole Au Vin Blanc, or Fillet of Sole with Wine Sauce. — Well butter a baking dish, and place in the fillets longwise, adding a few pieces of butter, and sprinkle a little salt and pepper. Add a little white wine and water, or water and a squeeze of lemon. Cover with a paper greased with butter and place same in oven, on the top of the solid shelf. They will be quickly cooked. Transfer your fillets to a dish and cover over with the fumette given hereunder; replace in oven for two or three minutes and serve.
Fumette. — The general way to make a fumette, say, for fumette of sole, after it has been filleted, use the bones and skin, also the head of a sole, wash them clean and free from any blood or intestines, chop them up and put them into a stewpan with a chopped onion and a fragment of thyme and cover them with an equal quantity of white wine and water, or if preferred instead of the wine the juice of one or two lemons. Let this simmer with the lid tightly closed on the saucepan until the whole is considerably reduced. Strain through a tamis.
Records on this page
Roe of TurbotMarinaded HerringsBoiled SoleSole Aux Fines HerbesSole Au Vin BlancFumette