expensive white wines. The Normans use the
best sparkling cider — " Sillerie de Normandie."
Time to bake the sole, half to three-quarters of
an hour, according to size. Probable cost, one
thick sole, Is. Sufficient for three persons.
Sole, Paupiettes of FiUets of— The
farce or forcemeat must be made of whiting✪ Sole, Paupiettes of Fillets,
the flesh of soles not mixing with any other
ingredient. You may keep the skin on the
white side of the soles, provided you scrape it
well ; spread the farce over the inside of the
fillets, and roll them as you do the paupiettes.
When you have rolled them and equalised them
with your knife, butter a piece of paper large
enough to contain two or three; roll them in
that paper, and do the same for the others ;
then put them into the oven, bake them about
twenty minutes, and drain and make them all
equal : dress them to the best of your judgment
on the dish. Serve them with the same sauce
as for whitings, or white sharp sauce. — Tide.
Sole Pie.— Take a pair of moderate-sized
soles, or, if preferred, the remains of fried or
boiled soles. Lift the flesh from the bones, and
place it in layers in a buttered pie-dish. Be-
tween each layer put a dozen fresh or tinned
oysters and the liquor; season the fish with
pepper, salt, and pounded mace, and lay little
pieces of butter here and there upon the top.
A dozen oysters will be sufficient for a pound of
sole. Cover the dish with good puff paste, and
bake in a moderate oven. When done enough,
pour into it, through a strainer put into the
hole at the to]), as much white sauce as will
moisten it✪ Sole Pie. This sauce may be prepared as
follows : — Jilake stock by boiling the fish-bones
in as much water as will cover them. Strain
the liquor, mix with it an equal quantity of
cream, thicken with flom-, and season it. The
remains of cold cod may be made into a pie
in the same way. When the pastry is baked
the pie is done enough. Probable cost, soles,
Is. 6d. to 2s. per pair.
Sole, Roulettes of.— Choose fine fish:
remove the heads, fins, and tails. Strip them
from the bone. Cut small oblong fillets; lay
these in a marinade of salt, pepper, lemon-
juice, and a grate of nutmeg for half an hour.
Roll the fillets egg-shaped, and bind them with
thi-ead. Pack closely together in a stewpan
with a little water or broth, adding some butter
and lemon-juice✪ Sole, Roulettes of. Cover them closely, and stew
gently till done enough. Serve the roulettes
in their own sauce, or glaze them brown and
serve as ragoi'it.
Sole, Sauce for. — Mix a table-spoonful
of dried flour with a good slice of fresh butter.
Pour half a pint of boiling water upon the
mixture, stir it well, and let it boil for ten
minutes. Add a tea-spoonful of tarragon vine-
gar and a tea-spoonful of chiUi vinegar. A tea-
spoonful of essence of ancho✪ Sole, Sauce forvy may be added
if liked. Serve immediately. Time, a quarter
of an hour. Probable cost, 6d. Sufficient for
a pair of soles.
Sole, Small Patties of.— Make small
vol-au-vent cases in the usual wav. Bake
them, take off the covers, and fill them with a
savoury preparation made by cutting the flesh
of a cold fried sole into dice, and warming it
in thick AUemand sauce.✪ Sole, Small Patties of Put the covers on
the top, and serve on a dish covered with a
napkin.
Page 1844 · 5 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
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expensive white wines. The Normans use the
best sparkling cider — " Sillerie de Normandie."
Time to bake the sole, half to three-quarters of
an hour, according to size. Probable cost, one
thick sole, Is. Sufficient for three persons.
Sole, Paupiettes of FiUets of— The
farce or forcemeat must be made of whiting,
the flesh of soles not mixing with any other
ingredient. You may keep the skin on the
white side of the soles, provided you scrape it
well ; spread the farce over the inside of the
fillets, and roll them as you do the paupiettes.
When you have rolled them and equalised them
with your knife, butter a piece of paper large
enough to contain two or three; roll them in
that paper, and do the same for the others ;
then put them into the oven, bake them about
twenty minutes, and drain and make them all
equal : dress them to the best of your judgment
on the dish. Serve them with the same sauce
as for whitings, or white sharp sauce. — Tide.
Sole Pie.— Take a pair of moderate-sized
soles, or, if preferred, the remains of fried or
boiled soles. Lift the flesh from the bones, and
place it in layers in a buttered pie-dish. Be-
tween each layer put a dozen fresh or tinned
oysters and the liquor; season the fish with
pepper, salt, and pounded mace, and lay little
pieces of butter here and there upon the top.
A dozen oysters will be sufficient for a pound of
sole. Cover the dish with good puff paste, and
bake in a moderate oven. When done enough,
pour into it, through a strainer put into the
hole at the to]), as much white sauce as will
moisten it. This sauce may be prepared as
follows : — Jilake stock by boiling the fish-bones
in as much water as will cover them. Strain
the liquor, mix with it an equal quantity of
cream, thicken with flom-, and season it. The
remains of cold cod may be made into a pie
in the same way. When the pastry is baked
the pie is done enough. Probable cost, soles,
Is. 6d. to 2s. per pair.
Sole, Roulettes of.— Choose fine fish:
remove the heads, fins, and tails. Strip them
from the bone. Cut small oblong fillets; lay
these in a marinade of salt, pepper, lemon-
juice, and a grate of nutmeg for half an hour.
Roll the fillets egg-shaped, and bind them with
thi-ead. Pack closely together in a stewpan
with a little water or broth, adding some butter
and lemon-juice. Cover them closely, and stew
gently till done enough. Serve the roulettes
in their own sauce, or glaze them brown and
serve as ragoi'it.
Sole, Sauce for. — Mix a table-spoonful
of dried flour with a good slice of fresh butter.
Pour half a pint of boiling water upon the
mixture, stir it well, and let it boil for ten
minutes. Add a tea-spoonful of tarragon vine-
gar and a tea-spoonful of chiUi vinegar. A tea-
spoonful of essence of anchovy may be added
if liked. Serve immediately. Time, a quarter
of an hour. Probable cost, 6d. Sufficient for
a pair of soles.
Sole, Small Patties of.— Make small
vol-au-vent cases in the usual wav. Bake
them, take off the covers, and fill them with a
savoury preparation made by cutting the flesh
of a cold fried sole into dice, and warming it
in thick AUemand sauce. Put the covers on
the top, and serve on a dish covered with a
napkin.