— This is a dish of a former daj^'s remains.
Pare the skin ; cut the soles into round pieces
of the size of half a crown. Then have a
cream sauce, or else four spoonfuls of bechamel
mixed with a quarter of a pound of butter, and
a httle salt and pepper. Let the sauce be made
hot, without boiling ; put the soles into it, and
then the whole mixed into a vol-au-vent. The
sauce must be kept rather thick, for fear of
making the crust soft.
Sole for a Convalescent.— Take one
fillet of a large fresh sole, sprinkle a little
pepper and salt upon it, and put it into a sauce-
pan with four table-spoonfuls of cold water.
Bring the liquor gently to the boil, skim it,
and simmer very gently tiU the fish is done
enough. Take up the sole wdth an egg-slice,
and place it on a hot dish. Stir the well-beaten
yolk of a new-laid egg✪ Sole for a Convalescent into the water, and
whisk the sauce over the fire till it begins to
thicken. Pour it over the fish, and serve im-
mediately. Time to simmer the sole, eight to
ten minutes. Probable cost, one large sole,
Is. 6d. Sufficient for one person.
Sole, Fricasseed. — Take a pair of large
soles and one small one; clean, skin, and fry
all three, and diain them on a sieve before the
fire to free them from fat. Raise the fiesh of
the small sole from the bones, tear it into flakes,
and mix with it an equal quantity of finelj'-
grated bread-crumbs, a tea-spoonful of picked
and chopped parsley, a pinch of grated lemon-
rind, and a little pepj)er and salt. MLx these
ingredients thoroughly, and with the fingers
work into the mixtm-e two ounces of fresh
butter and one egg. Make it up into small
balls, and fry these in hot fat. Put half a pint
of good stock into a saucepan, thicken it with
brown thickening, and add a table-spoonful of
lemon-juice and a glassful of port or claret✪ Sole, Fricasseed.
Season with salt and cayenne, if required.
Let it boil till it is thick and smooth, lay the
soles and the balls into it, and simmer all gently
together till the fish is heated throughout. Lift ■
the soles ujaon a dish, place the balls round
them, pour the sauce over all, garnish with cut
lemon and parsley, and serve very hot. Time
to simmer the fish in the gravy, three or four
minutes. Probable cost, 3s. Cd. Sufiicient for
four or five persons.
Sole, Fried. — Take hold of the sole by the
tail, and remove the scales by scraping them
towards the head; cut off the fins and gills,
wash the fish weU, and v.ape it di-y; take off
the dark skin, by cutting it at the tail and
di-awing it over the head. The roes may either
be taken out, or left in and fried with the fish.
Dry the sole thoroughly, flour it, and brush it
over on both sides "with weU-beaten yolk of
egg ; shake very finely-gi-ated crumbs of bread
ail over, and leave it in a cool place for an
hour, if time will permit. Put into a frying-
pan as much good dripping as will, when
melted, cover the fish. When it is quite hot—
SOL
( 895 )
SOL
✪ Sole, Fried
Page 1841 · 3 recipe records on this page
Presented as published in 1892. 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
— This is a dish of a former day's remains. Pare the skin ; cut the soles into round pieces of the size of half a crown. Then have a cream sauce, or else four spoonfuls of bechamel mixed with a quarter of a pound of butter, and a little salt and pepper. Let the sauce be made hot, without boiling ; put the soles into it, and then the whole mixed into a vol-au-vent. The sauce must be kept rather thick, for fear of making the crust soft.
Sole for a Convalescent.— Take one
fillet of a large fresh sole, sprinkle a little pepper and salt upon it, and put it into a saucepan with four table-spoonfuls of cold water. Bring the liquor gently to the boil, skim it, and simmer very gently till the fish is done enough. Take up the sole with an egg-slice, and place it on a hot dish. Stir the well-beaten yolk of a new-laid egg into the water, and whisk the sauce over the fire till it begins to thicken. Pour it over the fish, and serve immediately. Time to simmer the sole, eight to ten minutes. Probable cost, one large sole, Is. 6d. Sufficient for one person.
Sole, Fricasseed. — Take a pair of large soles and one small one; clean, skin, and fry all three, and drain them on a sieve before the fire to free them from fat. Raise the fiesh of the small sole from the bones, tear it into flakes, and mix with it an equal quantity of finely-grated bread-crumbs, a tea-spoonful of picked and chopped parsley, a pinch of grated lemonrind, and a little pepper and salt. MLx these ingredients thoroughly, and with the fingers work into the mixture two ounces of fresh butter and one egg. Make it up into small balls, and fry these in hot fat. Put half a pint of good stock into a saucepan, thicken it with brown thickening, and add a table-spoonful of lemon-juice and a glassful of port or claret. Season with salt and cayenne, if required. Let it boil till it is thick and smooth, lay the soles and the balls into it, and simmer all gently together till the fish is heated throughout. Lift ■ the soles upon a dish, place the balls round them, pour the sauce over all, garnish with cut lemon and parsley, and serve very hot. Time to simmer the fish in the gravy, three or four minutes. Probable cost, 3s. Cd. Sufiicient for four or five persons.
Sole, Fried. — Take hold of the sole by the tail, and remove the scales by scraping them towards the head; cut off the fins and gills, wash the fish weU, and wipe it dry; take off the dark skin, by cutting it at the tail and drawing it over the head. The roes may either be taken out, or left in and fried with the fish. Dry the sole thoroughly, flour it, and brush it over on both sides "with weU-beaten yolk of egg ; shake very finely-grated crumbs of bread ail over, and leave it in a cool place for an hour, if time will permit. Put into a fryingpan as much good dripping as will, when melted, cover the fish. When it is quite hot—
SOL
( 895 )
SOL
Records on this page
Sole for a ConvalescentSole, FricasseedSole, Fried