Fillet of Sole in Cases

Ingredients

• 1 teacupful of finely minced mushrooms
• 2 tablespoonfuls of chopped shallots
• 1 tablespoonful of chopped parsley
• a lump of butter
• season with pepper
• season with salt

Method

1. 1

   Put mushrooms, shallots, parsley, and butter in a frying pan, season, and cook until done.

2. 2

   Cool the mixture.

3. 3

   Fillet the soles, spread the mixture on one side, roll them up, secure with thread, and bake between buttered plates.

4. 4

   Prepare white sauce, place each fillet in a paper case, top with a mushroom, fill with hot sauce, and serve immediately.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 5. The excerpt below is the record exactly as published.

Fillet of Sole in Cases. This recipe was contributed especially for this book l).v "Oscar" of the Waldorf Astoria. Put 1 ieacupful of finely minced ninshrooms into a frying pan with 2 table- spoonfuls 1)1' chopped shallots and 1 tablcspoonful of chopped parsley, add a lump of butter and season with pep])er and salt. Toss tlie above ingredients over the fire until cooked, then put them by until cold. Fillet the soles, ma.-^k one side of them with the aliove niixlure, roll llieui up. secure them with a piece of thread, place tliem between 2 buttered plates and bake ihem. Prei)are some white sauce. Put each fillet into a small paper case, place a small juushroom on the top of each, fill up the cases witli the hot sauce, and serve them at once. "Osc.vu." Boiled Fish. Clean lish. and if large j)ut in cold waVer to boil, if a small out' [)ut in hot water; when cooked place on platter and garnish with sliced lemnn. Egg Sauce for Fish. Take the volks i)\' :! bard boilcl egg-;, grate them line ;ind stir into drawn butter. Serve with boiled lish. ^ " Mits . ('. J. Siiaddick. White Sauce for Boiled Fish. One i)int sweet mdk. scald in double boiler. I raidespoons of flour mixed with a little colli milk and stirred into boiling milk, 2 large tablespoons of butter and season with pepper and salt, ^\■^v be nsed with parsley chopped very fine, or hard boiled d-i-s cho])ped. Mrs. William Si5DCiVVicK. 16 vSTTPERIOR COOK BOOK Planked Whitefish. I'se 'i iiu-ii planlc iiiailc ri'oiu hardwood (oak. if ])Ms?^il)l(') tlie size of a large plattci-. Wdicii ready for use i)iit in the oxvu and lu-at it tliorouglily. Have tlie fish well (/leaned and wiped dry, sj)]it down the nacl< and jjut it, skin down, on the hot |)hiiik. j)iit plank in lari^e (h-ipjnng pan and keep the oven iiot for 10 minutes; then haste e\ei'y 10 minutes witli a sauce made as foMews: 2 tablespoonfuls of butter, 2 of vinegar, 1 of salt and a j)ineh of cayenne pepper. Bake 30 minutes. In serving i-emove phmk from di-i])[)ing }tan to nlatter and ser\'o fish from plank. Mks. H. F. Jahn. Baked Fish. CliMii tlie fi>h thoi'<>iiglilv, laih witli vinegar inside and out, stiiif with hread -easdiied w iih >alr. peppei' and huttei'. Use soft bi'ead and moisten with butter only. Covei- (he out-ide of lisli with lliin slices of salt poi'k. Put on a toasting rack over the (h'ipper; ))aste frerpiently. Mi;s. (Ieo. Barnes, Hastings. Parsley Sauce for Baked Fish. I'ld. in a saucepan 1 teaciij) liquid from llsli, 1 teacup inilk. w])en boiling add 1 ta])]espoon flour, creamed with one heaped tal)lespoon of Initter ; pepper and salt to taste, add 1 heaped tablespoon minced parsley. Mrs. W. H. Goodyear, Hastings. Pickled Whitefish. fake a 4 pound whitefish, put in |)orcelain lined pan, cover pan with towel and steam 1 hour in tightly covered steamer; remove fish from bones, keeping in nice sized pieces, place in vegetahle dish, season with salt

Cook this with the app: pantry check, scaling, and the assistant.