Fillets Of Sole A La Grenade Filets De Sole A La Grenada

Take some nice fresh fillets of sole, season them lightly with pepper, salt, and a little lemon juice on the under side, roll each fillet round a piece of potato the size of a cork, tie up in a buttered paper, cook them in a little white wine or fish stock in the oven in a covered pan for about a quarter of an hour. Place the fillets on one side till cold, then remove the potato and farce them with the ragout of lobster, prepared as below, using a forcing bag and large plain pipe for the purpose, then dip them into frying batter (vol. i.), fry them till a nice golden colour, dish up in a pile and serve with Chauron sauce (vol. i.) for dinner or luncheon.

Ragout For Fillets Of Sole A La Grenade

Half a pint of milk boiled with one large sliced eschalot for flavour, then mixed on to two ounces of flour and the same of butter which have been lightly fried; boil up, then add two raw yolks of eggs, season with a little coralline pepper and a teaspoonful of essence of anchovy, stir again over the fire till it thickens, but do not let it boil, then tammy and add a small finely chopped cooked lobster and a little chopped fresh parsley; mix all together and use as directed.

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

Remove the fillets from a nice skinned sole, place them on a wetted board and bat them out quite flat with a wet chopping knife; season them with a little salt and white pepper, sprinkle with a little lemon juice, then mask each over thinly with a layer of farce (as below); smooth this over with a hot wet knife, place a piece of truffle inside each and roll the fillets up in cylinder shapes in strips of buttered foolscap paper, tying these with a piece of thin string. If the fillets are large, cut each into two portions. Put in a stewpan a large sliced onion, a bunch of herbs, six peppercorns, and the bones and trimmings from the fish; place the fillets in the pan, add about half a pint of white wine, the strained juice of two lemons, and one and a half pints of water; bring to the boil, skim well, place the cover on the pan, and allow the fillets to simmer gently for twelve to fifteen minutes, then take up, remove the string and papers, and strain off the liquor in which the fillets were cooked. Put into a stewpan two ounces of butter and two ounces of fine flour, fry these together without discolouring, then add one pint of the strained liquor and stir until it boils; add a gill of cream, wring the whole through the tammy and keep it hot in the bain-marie. Arrange the fillets on a hot entree dish as shown in engraving. Pour the prepared sauce over them, place two nice pieces of truffle on the top of each fillet, and serve some of the sauce round the base of the dish. The fillets may also, if wished, be dished on a border of the fish farce.