Fillets Of Sole With Anchovy Butter Filets De Sole Au Beurre D'anchois

Take some fillets of sole, and if they are large cut them in halves, cleanse them, and dry them in a clean cloth, and dip them first in flour, then into a whole beaten-up egg, and afterwards into freshly made white bread crumbs; roll them up; place a skewer through them to keep them together, and fry in boiling fat for six or seven minutes; when they are crisp, and a nice golden colour, remove them from the fat; take out the skewers, and replace with silver ones instead if you have them; serve up on a hot dish, garnish the top of each with Anchovy butter (vol. i. page 38), that is rolled up in ball shapes with a single fillet of Christiania anchovy curled up and placed on the top of the butter, and a prepared farced olive on the top of each, and serve at once for breakfast, luncheon, or dinner.

Fillets Of Sole A La Brabant - Filets De Sole A La Brabant

Remove the fillets from a nice fresh sole, and bat them out with a wet chopping knife; then season them on the skin side with a little pepper, salt, and finely chopped parsley and lemon juice, and roll them up into cylinder shapes with the seasoning inside; roll them in a buttered band of foolscap paper, and tie them up with string, then put them into a stewpan with half a pint of fish stock, a quarter of a pint of water, and the trimmings and bones from the fish; place the stewpan on the stove, and cook the fillets for about a quarter of an hour. When ready to serve take up, remove the papers, place each fillet in a little oiled paper or hot china case, cover over with Lobster cream sauce (see recipe), sprinkle over with a little raw green parsley, and serve one to each person on a hot dish, on a napkin or a dish paper.

Fillets Of Sole A La Cardinal Filets De Sole A La Cardinal

Take the fillets of sole, and if they are large cut them in halves, the best size is about four inches in length, as they will shrink somewhat in cooking. Place in a saute pan the bones from the fish, sufficient cold water to cover them, and a little salt, one sliced onion, and a bunch of herbs, arrange the fillets on this, sprinkle them with a little lemon juice, cook for about ten minutes in a moderate oven with a buttered paper over them; dish them up on a border of farce or potato (vol. i.), mask them over with Cardinal sauce, garnish the centre of the dish with a hot garnish of crayfish bodies (see recipe Turbot a la Cham-bord), little quenelles of white fish (vol. i. page 61), button mushrooms, little pieces of lobster or shrimps and truffle, and serve very hot for dinner parties etc.

Fillets Of Sole A La Corrente Filets De Sole A La Corrente

Take some small fillets of sole and bat them and season well, and mask with a thin layer of white fish farce, and then sprinkle with chopped lobster; cook in a buttered saute pan in the oven with a little lemon juice and water in the bottom of the pan. with a buttered paper over for about twelve to fifteen minutes, then dish on a border of fish farce as below, and serve with a good white sauce round the base, sprinkle with shredded tarragon, and garnish round the dish with croutons masked with parsley and coral.