no SOLE.
or the fish will be hmp ; and that it is not discoloured.
Let the fish be of a golden brown ; place it when fried
on a paper before the fire to evaporate the grease.
Serve on a napkin, garnish with fried parsley, and
send up lemon as the adjunct or sauce.
Sole a I'Aurore.
Butter a tin dish and lay the sole on it with a
buttered paper over ; put it in the oven for ten
minutes ; take it out and carefully remove the centre
bone, strew a little chopped onion and parsley, and
replace the upper fillets ; pour over a white sauce,
return to the oven. Have some hard-boiled eggs ;
garnish the side with the white cut in shapes, and
sprinkle the top with the yolk made into crumbs by
passing through a coarse sieve ; let it get quite hot in
the oven.
Sole au Gratin.
You must have a shallow tinned dish the size of
your sole — or a fireproof china dish of the shape of a
sole — in which the sole is to be cooked and sent to
table ; there being another dish on which the first is
placed.
The sole must be tolerably thick ; the fins and
tail and head are trimmed off, and an incision made
down the back. Place it in the dish with butter, salt
and pepper✪ Fried Sole, and 2 tablespoonsful of Chablis, some
chopped parsley, fine herbs, shallot, and button mush-
rooms (if available, but they are not essential). Put it
in the oven ; when one side is done take the dish out.
PI. III.
FLOUNDER.
SOLE. ' III
turn the fish on its other side ; add either some brown
sauce (espagnole), or some little dabs of butter and
flour ; sprinkle with breadcrumbs which have been
browned, and finish in the oven. If the sole does
not look a rich browm, use the salamander ; and send
it up with the sauce &c. round it, glutinous not
watery.
Sole a la Trouville.
Remove the dark skin from a pair of soles ; cut
each sole into three pieces. Line a ' gratin ' dish with
butter and breadcrumbs and onions chopped very
fine, put the dish in the oven to brown, and pour in a
wine-glass of cider✪ Sole a la Trouville, and let it boil ; then range the
pieces of sole on the dish, and return to the oven.
After it has cooked for a few minutes, cover it with
butter worked up with flour and chopped parsley, and
finish the cooking. Send up in the dish in which the
fish is cooked.
The same dish may be made with fillets of sole
instead of whole soles.
Sole a la Normande.
Select a fine thick sole ; take off the skin ; butter
a stewpan large enough to hold it flat, and put the
sole in it, with some bits of butter on the fish, a dozen
oysters, a dozen mussels, which have been blanched in
boiling water, a chopped-up onion, a sprig of thyme,
and one or two of parsley, a little of that form of
truffle called * Pelures de truffes,' some white pepper
and some salt, and a glass of equal quantities of
112 SOLE.
Chablis and broth. Cover the stewpan, and let it
cook till three-parts done.
Take it off the fire, and carefully remove the sole
to a china or silver dish which will bear baking.
Page 47 · 5 recipe records on this page
Presented as published in 1882. 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
no SOLE.
or the fish will be damp ; and that it is not discoloured. Let the fish be of a golden brown ; place it when fried on a paper before the fire to evaporate the grease. Serve on a napkin, garnish with fried parsley, and send up lemon as the adjunct or sauce.
Sole a I'Aurore.
Butter a tin dish and lay the sole on it with a buttered paper over ; put it in the oven for ten minutes ; take it out and carefully remove the centre bone, strew a little chopped onion and parsley, and replace the upper fillets ; pour over a white sauce, return to the oven. Have some hard-boiled eggs ; garnish the side with the white cut in shapes, and sprinkle the top with the yolk made into crumbs by passing through a coarse sieve ; let it get quite hot in the oven.
Sole au Gratin.
You must have a shallow tinned dish the size of your sole — or a fireproof china dish of the shape of a sole — in which the sole is to be cooked and sent to table ; there being another dish on which the first is placed.
The sole must be tolerably thick ; the fins and tail and head are trimmed off, and an incision made down the back. Place it in the dish with butter, salt and pepper, and 2 tablespoonsful of Chablis, some chopped parsley, fine herbs, shallot, and button mushrooms (if available, but they are not essential). Put it in the oven ; when one side is done take the dish out.
PI. III.
FLOUNDER.
SOLE. ' III
turn the fish on its other side ; add either some brown sauce (espagnole), or some little dabs of butter and flour ; sprinkle with breadcrumbs which have been browned, and finish in the oven. If the sole does not look a rich brown, use the salamander ; and send it up with the sauce &c. round it, glutinous not watery.
Sole a la Trouville.
Remove the dark skin from a pair of soles ; cut each sole into three pieces. Line a ' gratin ' dish with butter and breadcrumbs and onions chopped very fine, put the dish in the oven to brown, and pour in a wine-glass of cider, and let it boil ; then range the pieces of sole on the dish, and return to the oven. After it has cooked for a few minutes, cover it with butter worked up with flour and chopped parsley, and finish the cooking. Send up in the dish in which the fish is cooked.
The same dish may be made with fillets of sole instead of whole soles.
Sole a la Normande.
Select a fine thick sole ; take off the skin ; butter a stewpan large enough to hold it flat, and put the sole in it, with some bits of butter on the fish, a dozen oysters, a dozen mussels, which have been blanched in boiling water, a chopped-up onion, a sprig of thyme, and one or two of parsley, a little of that form of truffle called * Pelures de truffes,' some white pepper and some salt, and a glass of equal quantities of
112 SOLE.
Chablis and broth. Cover the stewpan, and let it cook till three-parts done.
Take it off the fire, and carefully remove the sole to a china or silver dish which will bear baking.
Records on this page
Sole a la NormandeFried SoleSole a l'AuroreSole au GratinSole a la Trouville