Fillets Of Sole A La Pyreneenne Filets De Sole A La Pyreneenne

Take the fillets from the sole, and if they are large cut them in two pieces, bat them out with a wet chopping knife, and season the skin side with coralline pepper and salt and a little lemon juice; cut some raw potatoes in the shape of corks, such as are used in a pint bottle, then roll a fillet round each; cut some strips of foolscap paper, butter them, and in each piece roll a fillet of sole; tie up with string and put into a stewpan with the juice of one lemon and three-quarters of a pint of fish stock, or two wineglassfuls of white wine and half a pint of water; put the cover on the pan and stand it in a moderate oven. Cook for fifteen minutes, then take up and let the fillets cool in the liquor; remove the paper, press out the potato carefully, and by means of a forcing bag and plain pipe fill up the space formed by it with a ragout prepared as below; when this is set mask the fillets over with Pyreneenne sauce and then glaze this over with a little aspic jelly, which should be partly set. Dish up the fillets on a border of Aspic jelly (vol. i.), and serve with a salad of lettuce or raw cucumber or cooked salsifies, in the centre; garnish the sides, as in engraving, with croutons which have been prepared as follows: Cut some bread in kite shapes, and fry them a pale golden colour in clean boiling fat; when cool garnish with little bunches of caviar about the size of a small blackberry, and between each of these sprinkle a little lobster coral or Marshall's Coralline Pepper. Arrange little bunches of chopped aspic jelly round the base of the dish, and serve as dressed fish, or entree, or for second course, or any cold collation.

Ragout For Centre Of Sole A La Pyreneenne

Mix two ounces of chopped cooked lobster or shrimps, three boned and chopped Christiania anchovies, a saltspoonful of French mustard, the same of mixed English mustard, six or eight drops of lemon juice, a teaspoon-ful of chopped tarragon and chervil, and one tablespoonful of thick Mayonnaise sauce (vol. i.) with one gill of liquid aspic jelly; add a little of Marshall's Liquid Carmine to make it a pretty salmon colour, stir on ice till set; then put it into a forcing bag with a plain pipe and use.

Pyreneenne Sauce

Fry together an ounce and a half of butter and the same amount of flour without discolouring; reduce by boiling the liquor from the sole to a gill and a half; then mix it with the fried butter and flour; stir till it boils, then mix with half a pint of aspic jelly, half a gill of thick cream, and a few drops of liquid carmine, reduce to half the quantity, keeping it skimmed while boiling; then tammy and use when cooling. This sauce is nice for masking any cold fish.

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

Take some fresh fillets of sole, bat them out with a cold wet knife, and season the underneath side with salt, lemon juice, and a little white pepper; fold the fillets up with the seasoned side inside, and place them in a buttered saute pan; sprinkle them well with lemon juice, put about a wineglassful of wine into the pan, cover over the fillets with a well-buttered paper, and cook them in a moderate oven for about twelve minutes. Chop up the bones and skin of the fish, put them into a stewpan with a wineglassful of white wine, one sliced onion, a sprig of thyme, two bayleaves, four or five peppercorns, a pinch of salt, the liquor from a tin of mushrooms, and three-quarters of a pint of water, a few beards of oysters, and a quarter of a pint of oyster liquor; put the pan on the side of the stove, and when the contents boil remove the scum and let the bones simmer for about twenty minutes; then strain off, and to three-quarters of a pint of the liquor add one ounce of arrowroot and two ounces of butter that have been stirred together till smooth, stir again till it boils, add the liquor in which the fillets were cooked, and tammy; when ready to serve, dish up the fillets straight down the dish on a little border of Fish Farce (see recipe), pour the sauce over the fish and round the dish, dust over with grated Parmesan cheese, and then sprinkle lightly here and there with a little warm glaze, using the paste brush for the purpose; brown the top with a red-hot salamander, and garnish with slices of truffle and prepared or fresh prawns, and serve at once for dinner fish.