Showing posts with label Sole. Show all posts
Showing posts with label Sole. Show all posts

SAUCE A L'AURORE, for Trout, Soles, &c

Author: Top of the Rock Astronaut / Labels: , ,

INGREDIENTS.--The spawn of 1 lobster, 1 oz. of butter, 1/2 pint of Béchamel, the juice of 1/2 lemon, a high seasoning of salt and cayenne.

Mode.--Take the spawn and pound it in a mortar with the butter, until quite smooth, and work it through a hair sieve. Put the Béchamel into a stewpan, add the pounded spawn, the lemon-juice, which must be strained, and a plentiful seasoning of cayenne and salt; let it just simmer, but do not allow it to boil, or the beautiful red colour of the sauce will be spoiled. A small spoonful of anchovy essence may be added at pleasure.

Time.--1 minute to simmer.

Sufficient for a pair of large soles.

Seasonable at any time.

0 comments

WATER SOUCHY

Author: Top of the Rock Astronaut / Labels: , , , ,

Perch, tench, soles, eels, and flounders are considered the best fish for this dish. For the souchy, put some water into a stewpan with a bunch of chopped parsley, some roots, and sufficient salt to make it brackish. Let these simmer for 1 hour, and then stew the fish in this water. When they are done, take them out to drain, have ready some finely-chopped parsley, and a few roots cut into slices of about one inch thick and an inch in length. Put the fish in a tureen or deep dish, strain the liquor over them, and add the minced parsley and roots. Serve with brown bread and butter.

0 comments

SOLES WITH MUSHROOMS

Author: Top of the Rock Astronaut / Labels:

INGREDIENTS.--1 pint of milk, 1 pint of water, 1 oz. butter, 1 oz. salt, a little lemon-juice, 2 middling-sized soles.

Mode.--Cleanse the soles, but do not skin them, and lay them in a fish-kettle, with the milk, water, butter, salt, and lemon-juice. Bring them gradually to boil, and let them simmer very gently till done, which will be in about 7 minutes. Take them up, drain them well on a cloth, put them on a hot dish, and pour over them a good mushroom sauce.

Time.--After the water boils, 7 minutes.

Seasonable at any time.

Sufficient for 4 persons.

0 comments

FRIED SOLES

Author: Top of the Rock Astronaut / Labels:

INGREDIENTS.--2 middling-sized soles, hot lard or clarified dripping, egg, and bread crumbs.

Mode.--Skin and carefully wash the soles, and cut off the fins, wipe them very dry, and let them remain in the cloth until it is time to dress them. Have ready some fine bread crumbs and beaten egg; dredge the soles with a little flour, brush them over with egg, and cover with bread crumbs. Put them in a deep pan, with plenty of clarified dripping or lard (when the expense is not objected to, oil is still better) heated, so that it may neither scorch the fish nor make them sodden. When they are sufficiently cooked on one side, turn them carefully, and brown them on the other: they may be considered ready when a thick smoke rises. Lift them out carefully, and lay them before the fire on a reversed sieve and soft paper, to absorb the fat. Particular attention should be paid to this, as nothing is more disagreeable than greasy fish: this may be always avoided by dressing them in good time, and allowing a few minutes for them to get thoroughly crisp, and free from greasy moisture. Dish them on a hot napkin, garnish with cut lemon and fried parsley, and send them to table with shrimp sauce and plain melted butter.

Time.--10 minutes for large soles; less time for small ones.

Seasonable at any time.

Sufficient for 4 or 5 persons.

0 comments

FRIED FILLETED SOLES

Author: Top of the Rock Astronaut / Labels:

Soles for filleting should be large, as the flesh can be more easily separated from the bones, and there is less waste. Skin and wash the fish, and raise the meat carefully from the bones, and divide it into nice handsome pieces. The more usual way is to roll the fillets, after dividing each one in two pieces, and either bind them round with twine, or run a small skewer through them. Brush over with egg, and cover with bread crumbs; fry them as directed in the foregoing recipe, and garnish with fried parsley and cut lemon. When a pretty dish is desired, this is by far the most elegant mode of dressing soles, as they look much better than when fried whole. Instead of rolling the fillets, they may be cut into square pieces, and arranged in the shape of a pyramid on the dish.

Time.--About 10 minutes. 

Seasonable at any time.

_Sufficient_,--2 large soles for 6 persons.

0 comments

FRICASSEED SOLES

Author: Top of the Rock Astronaut / Labels:

INGREDIENTS.--2 middling-sized soles, 1 small one, 1/2 teaspoonful of chopped lemon-peel, 1 teaspoonful of chopped parsley, a little grated bread; salt, pepper, and nutmeg to taste; 1 egg, 2 oz. butter, 1/2 pint of good gravy, 2 tablespoonfuls of port wine, cayenne and lemon-juice to taste.

Mode.--Fry the soles of a nice brown, and drain them well from fat. Take all the meat from the small sole, chop it fine, and mix with it the lemon-peel, parsley, bread, and seasoning; work altogether, with the yolk of an egg and the butter; make this into small balls, and fry them. Thicken the gravy with a dessert-spoonful of flour, add the port wine, cayenne, and lemon-juice; lay in the 2 soles and balls; let them simmer gently for 6 minutes; serve hot, and garnish with cut lemon.

Time.--10 minutes to fry the soles.

Seasonable at any time. 

Sufficient for 4 or 5 persons.

0 comments

FILLETED SOLES A L'ITALIENNE

Author: Top of the Rock Astronaut / Labels:

INGREDIENTS.--2 soles; salt, pepper, and grated nutmeg to taste; egg and bread crumbs, butter, the juice of 1 lemon.

Mode.--Skin, and carefully wash the soles, separate the meat from the bone, and divide each fillet in two pieces. Brush them over with white of egg, sprinkle with bread crumbs and seasoning, and put them in a baking-dish. Place small pieces of butter over the whole, and bake for 1/2 hour. When they are nearly done, squeeze the juice of a lemon over them, and serve on a dish, with Italian sauce poured over.

Time.--1/2 hour. 

Seasonable at any time.

Sufficient for 4 or 6 persons.

WHITING may be dressed in the same manner, and will be found very delicious.

0 comments

SOLES WITH CREAM SAUCE

Author: Top of the Rock Astronaut / Labels:

INGREDIENTS.--2 soles; salt, cayenne, and pounded mace to taste; the juice of 1/2 lemon, salt and water, 1/2 pint of cream.

Mode.--Skin, wash, and fillet the soles, and divide each fillet in 2 pieces; lay them in cold salt and water, which bring gradually to a boil. When the water boils, take out the fish, lay it in a delicately clean stewpan, and cover with the cream. Add the seasoning, simmer very gently for ten minutes, and, just before serving, put in the lemon-juice. The fillets may be rolled, and secured by means of a skewer; but this is not so economical a way of dressing them, as double the quantity of cream is required.

Time.--10 minutes in the cream.

Sufficient for 4 or 5 persons.

This will be found a most delicate and delicious dish.

0 comments

SOLE OR COD PIE

Author: Top of the Rock Astronaut / Labels: , ,

INGREDIENTS.--The remains of cold boiled sole or cod, seasoning to taste of pepper, salt, and pounded mace, 1 dozen oysters to each lb. of fish, 3 tablespoonfuls of white stock, 1 teacupful of cream thickened with flour, puff paste.

Mode.--Clear the fish from the bones, lay it in a pie-dish, and between each layer put a few oysters and a little seasoning; add the stock, and, when liked, a small quantity of butter; cover with puff paste, and bake for 1/2 hour. Boil the cream with sufficient flour to thicken it; pour in the pie, and serve.

Time.--1/2 hour. 

Seasonable at any time.

Sufficient for 4 persons.

0 comments

BOILED SOLES

Author: Top of the Rock Astronaut / Labels:

INGREDIENTS.--1/4 lb. salt to each gallon of water.

Mode.--Cleanse and wash the fish carefully, cut off the fins, but do not skin it. Lay it in a fish-kettle, with sufficient cold water to cover it, salted in the above proportion. Let it gradually come to a boil, and keep it simmering for a few minutes, according to the size of the fish. Dish it on a hot napkin after well draining it, and garnish with parsley and cut lemon. Shrimp, or lobster sauce, and plain melted butter, are usually sent to table with this dish.

Time.--After the water boils, 7 minutes for a middling-sized sole.

Seasonable at any time.

Sufficient,--1 middling-sized sole for 2 persons.

0 comments

BAKED SOLES

Author: Top of the Rock Astronaut / Labels:

INGREDIENTS.--2 soles, 1/4 lb. of butter, egg, and bread crumbs, minced parsley, 1 glass of sherry, lemon-juice; cayenne and salt to taste.

Mode.--Clean, skin, and well wash the fish, and dry them thoroughly in a cloth. Brush them over with egg, sprinkle with bread crumbs mixed with a little minced parsley, lay them in a large flat baking-dish, white side uppermost; or if it will not hold the two soles, they may each be laid on a dish by itself; but they must not be put one on the top of the other. Melt the butter, and pour it over the whole, and bake for 20 minutes. Take a portion of the gravy that flows from the fish, add the wine, lemon-juice, and seasoning, give it one boil, skim, pour it under the fish, and serve.

Time.--20 minutes.

Seasonable at any time.

Sufficient for 4 or 5 persons.

TO CHOOSE SOLES.--This fish should be both thick and firm. If the skin is difficult to be taken off, and the flesh looks grey, it is good.

0 comments

Subscribe to: Posts (Atom)