Salmon Farce For Fillets Of Sole A La Joinville

Take for eight to ten fillets five ounces of raw salmon, the ounces Panard (vol. i.), half an ounce of butter, a pinch of salt, and a dust of cayenne pepper; pound the fish till smooth, then remove from the mortar and pound the panard and mix altogether; add two whole raw eggs and a few drops of carmine, and rub the whole through a fine wire sieve, then put it into a forcing bag with a plain pipe and use.

Fillets Of Sole A La Josephine Filets De Sole A La Josephine

Remove the fillets from a nice fresh sole (if a large one is used, cut each fillet into two pieces), place them on a wetted board, and bat them out smoothly with a thick wet knife; season the outside of each fillet with a little salt and white pepper; sprinkle lightly with lemon juice, and spread over this side a thin layer of Puree of Fish (whiting); double up the fillets, the masked side being in the centre, and place them in a buttered saute pan; sprinkle them with lemon juice, place a buttered paper over, and put them to cook in a moderate oven for about fifteen minutes, occasionally basting them over the paper with the liquor from the pan in which they are cooking; when ready dish them on a potato border (vol. i.) straight down the dish, and pour the sauce, as below, over the fillets, and arrange, as in engraving, little bunches of potatoes that have been cut out in pea shapes and plainly boiled without breaking, then mixed with a little butter and finely chopped raw parsley. Serve for dinner or luncheon.

Sauce For Fillets Of Sole A La Josephine

Chop up the bones from the sole and place them in a stewpan with a wineglass of white wine, a sliced onion, a bunch of herbs (bayleaf, thyme, and parsley), a pinch of salt, and six or eight peppercorns; cover with about a pint and a half of cold water, bring to the boil, and skim, then simmer on the side of the stove for about twenty minutes; strain off the liquor, and mix about a pint and a quarter of it into two ounces of butter, an ounce and a half of arrowroot, the pulp of three large raw tomatoes, a dust of Marshall's Coralline Pepper, a few drops of carmine, and the juice of a lemon, and stir over the fire till the mixture boils, then tammy and use while hot.

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

Take some fresh fillets of sole that have been freed from skin and bone, bat them out with a cold wet knife, and season the skin side with a little salt and white pepper, mask them with a thin layer of Lobster farce (see recipe), smooth this over with a hot wet knife, fold up the fillets with the farce inside, place them in a well-buttered saute pan, then with a forcing bag and plain pipe arrange a little of the farce on the top of each fillet, place on this three or four slices of truffle, a cooked mussel, a little finely cut cooked lobster, or prawns or crayfish bodies; sprinkle the fillets well with strained lemon juice, put a buttered paper over them, and cook them in a moderate oven for about fifteen minutes, then dish up on a Potato puree (see recipe) and serve with Napier sauce round the base for a dressed fish for dinner.