How to Cook Fish Part 51

FRIED SOLE a LA COLBERT--II

Select six small soles, cut off their heads, and make an incision down the back-bone. Season with salt, pepper, and lemon-juice, dip in egg and crumbs, fry in hot fat, drain, and serve with Colbert Sauce.

FRIED SOLES WITH SHRIMP SAUCE

Fillet the fish, dip in flour, then into egg and crumbs, fry in deep fat, and serve with Shrimp Sauce.

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SOLE a L'AURORE

b.u.t.ter a shallow platter, lay a sole upon it, cover with b.u.t.tered paper and put into the oven for ten minutes. Take it out and remove the back-bone, filling its place with chopped onions and parsley.

Replace the upper side of the fish, cover with a cupful of Cream Sauce and put in the oven for ten or fifteen minutes. Rub the yolks of hard-boiled eggs through a sieve over the fish, and garnish with the whites in rings, sliced lemon, and parsley.

FILLETS OF SOLE a LA BERCY

Cook some fillets of sole in b.u.t.ter, seasoning with salt, pepper, and minced onion. Take up the fish, add two tablespoonfuls of b.u.t.ter, a teaspoonful of minced parsley, and the juice of a lemon. Pour over the fish and serve.

FILLETS OF SOLE a LA BORDEAUX

Season the prepared fillets with salt and pepper, dip in melted b.u.t.ter, then into flour, then into beaten eggs, then into bread-crumbs.

Fry brown in deep fat, garnish with lemon and parsley, and serve with Tomato Sauce.

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SOLES a LA COLBERT

Skin and trim the soles and boil in salted water until done. Chop fine a head of endive and fry it in b.u.t.ter. Add two cupfuls of stock, bring to the boil, take from the fire, and add the yolk of an egg beaten smooth with a little cream. Place the soles on a hot dish, pour over the sauce, and serve.

FILLETS OF SOLE a LA CReME

Simmer the prepared fillets in salted and acidulated water to cover, seasoning with salt and pepper, sliced onion, cloves, and parsley.

Cook together a tablespoonful each of b.u.t.ter and flour and add one cupful of cream and half a cupful of stock. Cook until thick, stirring constantly. Take from the fire, season with salt and pepper, and add the yolks of two eggs beaten smooth with a teaspoonful of lemon-juice and a tablespoonful of melted b.u.t.ter. Pour the sauce over the fillets and serve.

SOLE a LA DIEPPOISE

b.u.t.ter a baking-dish, sprinkle with chopped shallot, and lay upon it the fillets of three soles. Add half a winegla.s.sful of white wine and three tablespoonfuls of mushroom liquor. Cook for six [Page 386]

minutes, take up, and reduce the liquid half by rapid boiling. Add to it one cupful of Allemande Sauce, a dozen cooked mussels or oysters, and half a dozen small cooked mushrooms. Take from the fire, add a tablespoonful of b.u.t.ter and the juice of half a lemon.

Pour over the fish and serve.

FILLETS OF SOLE a LA FRANcAISE

Fry the fillets with a chopped onion and a tablespoonful of chopped parsley in seasoned b.u.t.ter. Serve with Italian Sauce.

FILLETS OF SOLE a L'ITALIENNE

Arrange the prepared fillets in a b.u.t.tered saucepan, with salt, pepper, chopped onion, and half a cupful of white wine. Cook for ten minutes and drain carefully, reserving the liquid. Add four tablespoonfuls of chopped mushrooms, and two cupfuls of Spanish Sauce. Add a tablespoonful of b.u.t.ter, a teaspoonful of minced parsley, and the juice of half a lemon. Pour over the fish and serve.

FILLETS OF SOLE a LA JOINVILLE

Season the prepared fillets with salt, pepper, and grated nutmeg, and put into a b.u.t.tered baking-pan with a tablespoonful of b.u.t.ter [Page 387]

and half a cupful of white wine. Cover, cook for ten minutes, and drain, reserving the liquid. Arrange on a serving-dish and cover with cooked mushrooms, oysters, and lobster. Cook together two tablespoonfuls each of b.u.t.ter and flour, add the fish gravy and two cupfuls of white stock, and cook until thick, stirring constantly.

Take from the fire, add the yolks of four eggs beaten with the juice of half a lemon, two tablespoonfuls of b.u.t.ter, a pinch of red pepper, and enough pounded lobster coral to tint. Pour the sauce over the fish and serve.

FILLETS OF SOLE a LA JOINVILLE--II

b.u.t.ter a flat baking-dish and arrange in it, crown-shaped, the prepared and cleaned fillets of three soles. Add half a winegla.s.sful of white wine, three tablespoonfuls of mushroom liquor, and salt and pepper to season. Cook for six minutes, take up the fish, and put on a hot dish. Cover with Allemande Sauce, garnish with broiled mushrooms and serve.

SOLE a LA MAiTRE D'HoTEL

Simmer fillets of sole for six minutes in salted and acidulated water to cover. Drain and serve with Maitre d'Hotel Sauce.

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FILLETS OF SOLE a LA MAiTRE D'HoTEL

Put the fillets into a b.u.t.tered baking-tin, sprinkle with salt and lemon-juice, cover with b.u.t.tered paper, and cook in a hot oven for six minutes. Put the bones and tr.i.m.m.i.n.gs of the fish into a saucepan with cold water to cover and simmer slowly. Cook together one tablespoonful of b.u.t.ter and two of flour, add the strained fish stock, and cook until thick, stirring constantly. Add one-fourth cupful of cream, reheat, take from the fire, add a tablespoonful of minced parsley, a dash of lemon-juice, and salt and pepper to season. Arrange the fillets on a hot platter, drain the liquid from the pan into the sauce, pour over the fish, and serve.

FILLETS OF SOLE a LA MAReCHALE

Season the prepared fillets with salt, pepper, and lemon-juice, and cover with a thin coating of Bechamel Sauce. Put on ice for an hour, dip in crumbs, then in beaten egg, then in crumbs, and saute in clarified b.u.t.ter, drain, and serve with Bechamel Sauce.

SOLE a LA NORMANDY--I

Make a stuffing of bread-crumbs, sweet [Page 389]

herbs, oysters, mushrooms, truffles, and a quarter of a pound of ham, all chopped very fine and mixed to a paste with stock. Stuff the fish with this, sprinkle with lemon-juice, dot with b.u.t.ter, sprinkle with crumbs, minced parsley, and salt and pepper to season.

Add half a cupful of white stock and bake slowly, basting frequently and adding more stock if required.

SOLE a LA NORMANDY--II

b.u.t.ter a baking-dish and cover with sliced onions, parboiled. Lay the sale upon them, seasoning with salt, pepper, grated nutmeg, and minced parsley. Add the juice of a lemon and white wine to cover. Bake in a slow oven, basting with the gravy, and adding melted b.u.t.ter if necessary. Serve with a sauce made by adding half a cupful of cream to the gravy and thickening with a tablespoonful each of b.u.t.ter and flour cooked together.

SOLE a LA NORMANDY--III

Put the fillets from three soles in a b.u.t.tered saucepan with half a winegla.s.sful of white wine, three tablespoonfuls of mushroom liquor, and salt and pepper to season. Cover and cook for six minutes, drain, and arrange on a serving-dish. Boil the gravy for five minutes, [Page 390]

add a cupful of Allemande Sauce, a dozen oysters, and six sliced mushrooms. Take from the fire, add a tablespoonful of b.u.t.ter and the juice of half a lemon, pour over the fish, and serve.

SOLE a LA NORMANDY--IV

b.u.t.ter a baking-dish and put the fish into it with two dozen oysters, a dozen mussels, a chopped onion, a sprig each of thyme and parsley, a tablespoonful of b.u.t.ter, and salt and pepper to season. Add one cupful each of red wine and stock, cover, and cook until nearly done. Drain and keep warm, lay the oysters and mussels over the sole. Add to the liquid enough stock to make the required quant.i.ty of sauce, strain, and thicken with flour cooked in b.u.t.ter. Take from the fire, add the beaten yolks of two eggs, pour over the fish, and serve.

FILLETS OF SOLE a LA NORMANDY

Put the fillets in a b.u.t.tered saucepan with salt and pepper to season, a tablespoonful of b.u.t.ter, a chopped onion, and half a cupful of white wine. Cover and cook for ten minutes, then take up the fish and drain carefully. Cook together without browning, two tablespoonfuls each of b.u.t.ter and flour, add the liquid [Page 391]

drained from the pan and enough oyster liquor and white stock to make three cupfuls of sauce. Cook until thick, stirring constantly, skim, take from the fire, and add the yolks of four eggs well-beaten, two tablespoonfuls of b.u.t.ter in small bits, the juice of half a lemon, and a few cooked oysters, mussels, and scallops cut fine.

Pour the sauce over and serve.

FILLETS OF SOLE a L'ORLY

Marinate the prepared fillets for half an hour in lemon-juice with pepper and salt to season. Put the tr.i.m.m.i.n.gs of the fish into a saucepan with a bunch of sweet herbs and white wine to cover. Season with salt and pepper, boil rapidly for fifteen minutes and strain.

Dredge the fillets with flour, fry in boiling fat, and serve the sauce separately.