Fillets Of Soles

Paupiette Of Fillets Of Soles

The farce must be made of whiting, the flesh of soles not blending with any other ingredient; you may keep the skin on the white side of the soles, provided you scrape them well; spread the farce over the inside of the fillets, and roll them as you do the paupiettes of beef palates, or fillets of whiting. Dish alternately a white fillet and one without the skin, as they look better so: do them in the oven as other paupiettes; drain the butter, and serve.

Use the same sauce as for whitings, (See No. 6, page 273), or white sharp sauce, (No. 25, page 11).

Fillets Of Soles Sautez A La Ravigotte

First scale the soles, and wash them, but do not empty them. Take up the fillets; by running your knife first between the bone and the flesh, then between the skin and the fillet; by leaning pretty hard on the table, you may be sure they will come off very neatly. Cut them in two. Mark them in a saute pan with some clarified butter, and dust them over with pepper and salt. When dinner-time is come, sautez them over a very brisk fire, turn them over, and when done, drain them on a sheet of white paper. Dish them either en couronne, ox en miroton. Cover them, and keep them hot. Do not forget to drain the water which has issued from the fillets, before you pour the sauce over them. (See below Ravigotte a la Crime,).

Ravigotte A La Crime

Put into a small stew-pan, three spoonfuls of very thick bechamelle or sauce a la crime, one tea-spoonful of cavice, one ditto of elder vinegar, one ditto of vinegar a la ravigotte, and a quarter of a pound of very fresh butter; mix all this with salt and a very little Cayenne, add a tea-spoonful of parsley chopped very fine, that has been blanched in salt water, that it may be very green, drain it on a sieve, and press the water out of it, in order to keep your ravigotte sauce thick enough to cover the fillets. You must make this sauce very smooth and palatable ; as the cavice darkens the sauce, add to it a spoonful of double cream.

Fillets Of Soles A La Orlie

The same process, and the same sauce as for fillets of whiting, No. 2, page 271.

Timballes Of Fillets Of Soles A La Venitienne

When you have served soles, either fried or boiled, you must preserve a sufficient quantity to make an entree on the following day. Pare well the skin, and cut the meat into small dice. Take two spoonfuls of bechamelle, which mix with a quarter of a pound of very fresh butter; add to it a little parsley chopped very fine, a tea-spoonful of cavice (from Mackay's), and half a tea-spoonful of elder vinegar. Keep the whole hot, without boiling. Put the small dice of fish into this sauce, season it with pepper and salt; fill the little timballes, and serve up quite hot. The timballes are to be made in dariole moulds.

Vol Au Vent Of Fillets Of Soles With Cream Sauce

This is another entree of desserte*. Pare the skin; cut the soles into round pieces of the size of half-a-crown. Then have a sauce a la crime, or else four spoonfuls of bechamelle, mixed with a quarter of a pound of butter, a tittle salt and pepper. Let the sauce be made hot, without boiling, put the soles into it, and then the whole mixed, into a vol au vent. The sauce must be kept rather thick, for fear of making the crust soft.

Fillets Of Soles A L' Aurore

Take up the fillets of four soles: skin them on both sides. Have ready a farce a quenelles, made of whitings, with the spawn of lobsters put in, to make it look reddish. Spread this farce over each fillet, then roll them in the same manner as the paupiettes. Next skewer them with silver skewers, three to each skewer; dust a little pepper and salt over them. Season the farce rather high. Lay the skewered fillets in a baking-pan, cover them with layers of bacon, and bake them. When they are done, take off the skewers, pare the farce that has over-reached, and dish them neatly. With a part of the pounded lobster's spawn which you have kept aside, mix two spoonfuls of sauce tournee, deprived of all fat, and a good lump of fresh butter; drain the whole through a tammy, in order that it may be fine. Add to it a little essence of anchovies, with pepper, salt, and lemon-juice. Keep the sauce very hot, and mask the fillets with it.

* Entree of desserte, means something left from the preceding day.