A guide to modern cookery

by A. Escoffier

Darnes de Saumon

The few recipes dealing with “[Darnes] de Saumon,” which I give below, may also be adapted to whole salmon after the size of the fish has been taken into account in measuring the time allowed for cooking.

[790—DARNE DE SAUMON CHAMBORD]

As already explained, the term “[darne]” stands for a piece of salmon cut from the middle of that fish, and the size of a [darne] is in proportion to the number of people it is intended for.

Proceed after the manner directed under “The Braising of Fish” (No. [780]); moisten in the proportion of two-thirds with excellent red wine and one-third with fish stock, calculating the quantity in such wise that it may cover no more than two-thirds of the depth of the [darne]. Bring to the boil, then set to braise gently, and glaze the [darne] at the last moment.

Garnish and Sauce.—Garnish with quenelles of truffled [mousseline] forcemeat for fish, moulded by means of a spoon; two large ornamented quenelles; truffles fashioned like olives; pieces of milt dipped in Villeroy sauce, treated [à l’anglaise] and fried when about to dish up; small gudgeon or smelts treated similarly to the milt, and trussed crayfish cooked in court-bouillon.

The sauce is a Genevoise, made from the reduced cooking-liquor of the [darne].

Dishing Up.—Surround the [darne] by the garnishes enumerated, arranging them tastefully, and pierce it with two [hatelets], each garnished with a small truffle, an ornamented quenelle, and a crayfish.

Send the sauce to the table separately.

[271]
][791—DARNE DE SAUMON DAUMONT]

Poach the [darne] in a court-bouillon prepared beforehand.

Dishing Up and Garnish.—Surround the [darne] by medium-sized mushrooms stewed in butter and garnished with small crayfish tails cohered by means of a few tablespoonfuls of Nantua sauce; small round quenelles of [mousseline] forcemeat for fish, decorated with truffles, and some slices of milt treated [à l’anglaise], and fried when about to dish up.

Serve the Nantua sauce separately.

[792—DARNE DE SAUMON LUCULLUS]

Skin one side of the [darne], lard it with truffles, and braise it in champagne.

The Garnish Round the [Darne].—Very small garnished patties of crayfish tails; small [cassolettes] of milt; small [mousselines] of oysters, poached in [dariole-moulds].

Sauce.—The braising-liquor of the [darne] finished by means of ordinary and crayfish butter in equal quantities. Send it to the table separately.

[793—DARNE DE SAUMON NESSELRODE]

Remove the spine and all other internal bones. Stuff the [darne] with raw lobster [mousse] stiffened by means of a little pike forcemeat.

Line a well-buttered, round and even raised-pie mould with a thin layer of hot-water, raised-pie paste (this is made from one lb. of flour, four oz. of lard, one egg, and a little lukewarm water), which should be prepared in advance and made somewhat stiff. Now garnish the inside of the pie with thin slices of bacon and place the [darne] upright in it. (To simplify the operation the [darne] may be stuffed at this stage.) Cover the pie with a layer of the same paste, pinch its edges with those of the original lining, make a slit in the top for the steam to escape, and cook in a good oven.

When the pie is almost baked, prod it repeatedly with a larding-needle; when the latter is withdrawn clear of all stuffing the pie should be taken from the oven. This done, turn it upside down in order to drain away the melted bacon and other liquids inside it, but do not let it drop from the mould. Then tilt it on to a dish and take off the mould. Do not break the crust except at the dining-table.

Sauce.—Serve an American sauce with the pie, the former being prepared from the remains of the lobsters used in making the [mousse], finished with cream, and garnished with very fine oysters (cleared of their beards), poached when about to dish up.

[272]
][794—DARNE DE SAUMON RÉGENCE[!-- TN: acute invisible --]

Braise the [darne] in white wine in accordance with the directions given in No. [780].

Garnish.—Surround the [darne] by spoon-moulded quenelles of whiting forcemeat prepared with crayfish butter, oysters cleared of their beards and poached, small, very white mushrooms, and poached slices of milt.

Normande sauce finished with truffle essence.

[795—DARNE DE SAUMON ROYALE]

Braise the [darne] in Sauterne wine.

Garnish.—Bunches of crayfishes’ tails, small quenelles of [mousseline] forcemeat for fish, small mushrooms, slices of truffle, and little balls of potato raised by means of the large, round spoon-cutter, and cooked [à l’anglaise].

Send a Normande sauce separately.

[796—DARNE DE SAUMON VALOIS]

Poach the [darne] in a white wine court-bouillon.

Garnish.—Potato balls raised with the spoon-cutter or turned to the shape of olives, and cooked in salted water, poached slices of milt, and trussed crayfish cooked in court-bouillon.

Send a Valois sauce separately.

[797—MOUSSELINE DE SAUMON]

In Part I. I dealt with the preparation of [mousseline] forcemeat (No. [195]), and also the method of poaching spoon-moulded quenelles (No. [205]). Now [mousselines] are only large quenelles which derive their name from the very light forcemeat of which they are composed. These [mousseline] quenelles are always moulded with the ordinary tablespoon, they are garnished on top with a fine, raw slice of the fish under treatment, and poached after the manner already described.

[798—MOUSSELINE ALEXANDRA]

Having made the salmon [mousseline] forcemeat, mould the quenelles and place them, one by one, in a buttered sautépan. Place a small, round and very thin slice of salmon on each, and poach them in a very moderate oven with lid on the utensil containing them.

Drain on a piece of linen, arrange them in a circle on a dish, place a slice of truffle upon each slice of salmon, coat with Mornay sauce, and glaze.

Garnish the centre of the dish with very small peas or asparagus-heads cohered with butter just before dishing up.

[273]
][799—MOUSSELINE DE SAUMON A LA TOSCA]

Combine one and one-half oz. of crayfish cream-cullis with each pound of the salmon [mousseline] forcemeat. Mould and poach as above, drain, and arrange in a circle on a dish.

Garnish each [mousseline] with a thin slice of milt cooked in lightly-browned butter, four crayfish tails cut lengthwise into two, and a slice of truffle at each end. Coat with a light Mornay sauce, finished with crayfish butter, and glaze quickly.

N.B.—In addition to these two recipes, all the garnishes suitable for fillets of sole may be applied to [mousselines]. Garnishes of early-season vegetable purées also suit them admirably, and therein lies an almost inexhaustible source of variety.

[800—COLD SALMON]

When salmon is to be served cold it should, as far as possible, be cooked, either whole or in large pieces, in the court-bouillon given under No. [163] and cooled in the latter. Pieces cooked separately may seem better or may be more easily made to look sightly, but their meat is drier than that of the salmon cooked whole. And what is lost in appearance with the very large pieces is more than compensated for by their extra quality.

In dishing cold salmon the skin may be removed and the fillets bared, so that the fish may be more easily decorated, but the real gourmet will always prefer the salmon served in its natural silver vestment.

In decorating cold salmon use pieces of cucumber, anchovy fillets, capers, slices of tomato, curled-leaf parsley, &c.

I am not partial to the decorating of salmon with softened butter, coloured or not, laid on by means of the piping-bag. Apart from the fact that this method of decoration is rarely artistic, the butter used combines badly with the cold sauces and the meat of the salmon on the diner’s plate. Very green tarragon leaves, chervil, lobster coral, &c., afford a more natural and more delicate means of ornamentation. The only butter fit to be served with cold salmon is Montpellier butter (No. [153]), though this, in fact, is but a cold sauce often resorted to for the coating of the cold fish in question.

Among the garnishes which suit cold salmon, I might mention small peeled, and emptied tomatoes garnished with some kind of salad; hard-boiled eggs, either wholly stuffed, or stuffed in halves or in quarters, [barquettes], tartlets and [cassolettes] made from cucumber or beetroot, parboiled until almost completely cooked and garnished with a purée of tunny, of [274] ]sardines, of anchovies, &c.; small aspics of shrimps or of crayfishes’ tails; small slices of lobster, &c.

Almost all the cold sauces may accompany cold salmon.

[801—SAUMON FROID, OU DARNE DE SAUMON FROID A LA ROYALE]

Having drained and dried the salmon or the [darne], remove the skin from one of its sides, and coat the bared fillets with a layer of a preparation of [mousse] de saumon, letting it lie rather more thickly over the middle than the sides. Coat the layer of [mousse] with mayonnaise sauce thickened by means of fish jelly, and leave to set.

Now let some clear fish jelly set on the bottom of the dish to be sent to the table; place the salmon or the [darne] on this jelly, and surround the piece with a border consisting of Montpellier butter, using for the purpose a piping-bag fitted with a grooved pipe.

Decorate the centre of the piece by means of a fine fleur-de-lys made from truffles, and encircle it with two royale crowns made from anchovy fillets.

[802—SAUMON FROID OU DARNE DE SAUMON A LA PARISIENNE]

Remove the skin in suchwise as to leave the bared portion in the shape of a regular rectangle, equidistant from the tail and the head; or, in the case of a [darne], occupying two-thirds of its surface.

Cover the bared portion with mayonnaise sauce thickened with fish jelly and leave it to set.

Now stand the piece on a small cushion of rice or semolina, shaping the latter like the piece itself; trim the sauced rectangle with a border of Montpellier butter, laid on by means of a piping-bag fitted with a small grooved pipe. Garnish the centre of the rectangle with pieces of lobster coral, the chopped, hard-boiled white and yolk of an egg, chervil leaves, &c.

Encircle the piece with a border of small artichoke-bottoms, garnished, in the form of a dome, with a small [macédoine] of vegetables cohered with cleared mayonnaise.

Send a mayonnaise sauce to the table separately.

[803—SAUMON FROID OU DARNE DE SAUMON FROID A LA RIGA]

Prepare a salmon or a [darne] as in the preceding recipe, and dish it on a cushion in order that it may be slightly raised.

[275]
]Surround it with grooved sections of cucumber hollowed to represent small timbales, well parboiled, [marinaded] with a few drops of oil and lemon-juice and filled with a vegetable salad thickened with mayonnaise; indented, halved eggs filled with caviare; and tartlets of vegetable salad cohered with mayonnaise, and garnished, each with a crayfish-shell stuffed with crayfish [mousse]; alternate these various garnishes, and encircle with a border of jelly dice.

[804—SAUMON FROID, OU DARNE DE SAUMON FROID EN BELLE-VUE]

Skin the salmon or the [darne], set the piece upright upon the belly side, and decorate the fillets with pieces of truffles, poached white of egg, chervil leaves, and tarragon, &c.

Coat the garnish with a little melted fish aspic so as to fix it.

This done, sprinkle the piece, again and again, with the same melted aspic jelly in order to cover it with a kind of transparent veil.

Place the piece thus prepared in a crystal receptacle similarly shaped to the fish, and fill the former to the brim with very clear, melted jelly.

When dishing up, incrust the receptacle

containing the fish in a block of clean ice which, in its turn, is laid on the dish to be sent to the table. Another way is to place the crystal utensil direct upon the dish and to surround the former with broken ice.

[805—SAUMON FROID, OU DARNE DE SAUMON FROID AU CHAMBERTIN]

Poach the salmon or the [darne] in a court-bouillon consisting of very clear fish [fumet] and Chambertin wine, in equal quantities, and leave to cool. Prepare an aspic jelly from the court-bouillon.

Skin and decorate the salmon or the [darne] and glaze it with white aspic jelly, exactly as directed above, in the case of the Belle-vue.

Dish in the same way, in a crystal receptacle, and fill the latter with the prepared aspic jelly. Serve on a block of ice, or with broken ice around the utensil.

[806—SAUMON FROID, OU DARNE DE SAUMON FROID A LA NORVEGIENNE]

Skin and decorate the salmon or the [darne], and glaze it with white aspic jelly precisely as in No. [804].

Let a coating of very clear jelly set on the bottom of the [276] ]dish to be sent to the table. Upon this aspic jelly lay a cushion the same shape as the fish, of semolina, or of carved rice.

Set the piece (salmon or [darne]), decorated and glazed, upon this cushion, and lay thereon a row of fine prawns, cleared of their abdominal shell.

Surround with a garnish of small cucumber timbales, well parboiled, [marinaded], and garnished dome-fashion, with a purée of smoked salmon; halved, hard-boiled eggs, glazed with aspic; very small tomatoes, or halved medium-sized ones, peeled, pressed in the corner of a towel to return them to their original shape, stuck with a bit of parsley-stalk, and decorated with leaves of green butter moulded by means of the piping-bag; and small [barquettes] of cooked and [marinaded] beetroot, garnished with shrimps’ tails cohered with mayonnaise.

Send a Russe sauce separately.

[807—CÔTELETTES[!-- TN: circumflex invisible --] FROIDES DE SAUMON]

Liberally butter some tin cutlet-shaped moulds. Line their bottoms and sides with a very red slice of salmon, as thin as a piece of cardboard. This slice should be long enough to project outside the brim of the mould to the extent of one-half inch.

Garnish the insides of the moulds with well-seasoned salmon meat, and draw the projecting lengths of salmon across this meat so as to enclose the latter and finish off the cutlets.

Arrange the moulds on a baking-tray; poach the cutlets, dry, in a moderate oven; turn them out of their moulds on to another tray as soon as they are poached, and let them cool. Then coat them with a half-melted aspic, and decorate them according to fancy, either with very green peas or a leaf of chervil with a bit of lobster coral in its centre—in a word, something simple and neat.

These cutlets, which are generally served at ball-suppers, may be dished on a tazza, on a cushion of rice, semolina, corn-flour, or stearine, and laid almost vertically against a pyramid of vegetable salad cohered by means of mayonnaise with aspic. In this case the dish is finished off with a [hatelet] stuck into the middle of the pyramid.

The cutlets may also be arranged in a circle on a flat, shallow, silver or crystal dish, and covered with a delicate cold melted jelly.

Whatever be the selected method of dishing, always send to the table with the cutlet a sauceboat of cold sauce.

[808—MÉDAILLONS DE SAUMON]

These médaillons have the same purpose as the cutlets already described, and are prepared thus:—

[277]
]Cut some small slices, one-third inch thick, from a fillet of salmon.

Arrange them on a buttered tray; poach them, dry, in a moderate oven, and cool them under a light weight.

Now trim them neatly, with an even cutter, oval or round, in accordance with the shape they are intended to have.

Coat them, according to their purpose, either with mayonnaise sauce or one of its derivatives, thickened with jelly, or a white, pink, or green chaud-froid sauce. Decorate it in any way that may be fancied, and glaze them with cold melted aspic jelly.

Dish after the manner described under “Côtelettes

” (see above).

[809—MAYONNAISE DE SAUMON]

Garnish the bottom of a salad-bowl with moderately seasoned, [ciseled] lettuce. Cover with cold, cooked and flaked salmon, thoroughly cleared of all skin and bones.

Coat with mayonnaise sauce, and decorate with anchovy fillets, capers, stoned olives, small slices or roundels or quarters of hard-boiled eggs, small hearts of lettuce, a border of little roundels of radish, &c.

[810—SALADE DE SAUMON]

This preparation comprises the same ingredients as the above, with the exception of the mayonnaise sauce. The decorating garnish is placed directly upon the salmon, and the whole is seasoned in precisely the same way as an ordinary salad.

TROUT.

From the culinary standpoint, trout are divided into two quite distinct classes, viz., large trout, whereof the typical specimen is Salmon-trout, and small or fresh-water trout.

[811—TRUITE SAUMONÉE[!-- TN: acute invisible --] (Salmon Trout)]

In its many preparations, salmon-trout may be replaced by salmon, and all the recipes relating to the former may be adapted to the latter.

In any case, however, as its size is less than that of salmon, it is very rarely cut into [darnes], being more generally served whole.

The few recipes that follow are proper to salmon-trout.

[812—TRUITE A LA CAMBACÉRÈS[!-- TN: original reads "CAMBACERÈS" --]

Select a male trout in preference; clean it, and remove its gills without opening it in the region of the belly.

[278]
]Skin it on one side, starting at a distance of one inch from the head and finishing within two and one-half inches of the root of the tail.

Lard the bared portions with truffles and the red part only of carrots cut into rods.

This done, spread out a napkin, lay the trout thereon, belly under, and, with a sharp knife, separate the two fillets from the bones, beginning in the region of the head and proceeding straight down to where the body converges towards the tail.

The spine being thus liberated, sever it at both ends; i.e., from the tail and the head, and withdraw it, together with all the adhering ventral bones. The intestines are then removed, the inside of the fish is well cleaned, the fillets are seasoned on their insides, and the trout is stuffed with a [mousseline] forcemeat of raw crayfish. The two fillets are drawn together, and the trout, thus reconstructed, is covered with thin slices of bacon and laid on the drainer of the fish-kettle and braised in Sauterne wine.

When the fish is done, remove the slices of bacon, glaze it, and dish it up. Surround it with alternate heaps of morels tossed in butter and milt à la Meunière.

Send to the table, separately, a fine Béchamel sauce, combined with the braising-liquor of the trout, strained and reduced, and finished with crayfish butter.

[813—TRUITES SAUMONÉES FROIDES]

We are now concerned with a whole series of unpublished “Trout” preparations, which are at once of superfine delicacy and agreeable aspect, and which admit of clean and easy dishing.

Cook a trout weighing from two to three lbs. in court-bouillon, and let it cool in the latter. Then drain it; sever the head and tail from the body, and put them aside. Completely skin the whole fish, and carefully separate the two fillets from the bones.

Deck each fillet with tarragon and chervil leaves, lobster coral, poached white of eggs, &c., and set them, back to back, upon a [mousse] of tomatoes lying in a special, long white or coloured porcelain dish about one and one-half to two inches deep.

Replace the head and tail, and cover the whole with a coating of half-melted, succulent fish aspic, somewhat clear. Let the aspic set, and incrust the dish containing the trout in a block of ice, or surround it with the latter broken.

[279]
][814—PREPARATION DE LA MOUSSE DE TOMATES]

This [mousse], like those which I shall give later, is really a bavarois without sugar. Its recipe is exactly the same as that of the “bavarois of fruit,” except with regard to the question of sugar.

Cook one-half lb. of tomato pulp (cleared of skin and seeds, and roughly chopped) in one oz. of butter. When the pulp has thoroughly mingled with the butter, add thereto two tablespoonfuls of velouté thickened by means of eight leaves of gelatine per quart of the sauce.

Rub through tammy, and add to the preparation, when almost cold, half of its volume of barely-whipped cream. Taste the [mousse]; season with a few drops of lemon juice, and if it still seems flat, add the necessary salt and a very little cayenne.

N.B.—It will be seen that I prescribe cream only half-whipped. This precaution, however, does not apply to “Mousse de Tomates” alone, but to all [mousses]. Well-whipped cream imparts a dry and woolly taste to them, whereas, when it is only half-whipped, it renders them unctuous and fresh to the palate.

From the point of view of delicacy, the respective results of the two methods do not bear comparison.

[815—OTHER PREPARATIONS OF TROUT after the same recipe]

By proceeding exactly as directed in the foregoing recipe, and by substituting one of the following [mousses] for the “Mousse de Tomates,” it will be found that considerable variety may be introduced into menus:—

1. Crayfish [Mousse] with fillets of trout, decked with crayfish tails and tarragon leaves.

2. Lobster [Mousse] with fillets of trout, decked with slices of lobster, coral, and chervil.

3. Shrimp [Mousse] with fillets of trout, decked with crayfish tails and capers.

4. Capsicum [Mousse] with fillets of trout, decked with strips of grilled capsicum.

5. Physalia [Mousse] with fillets of trout, decked with chervil, tarragon, and bunches of physalia around the fillets.

6. Green Pimentos [Mousse] with fillets of trout, decked with strips of green pimentos.

7. Early-season Herb [Mousse] with fillets of trout, decked with chopped, hard-boiled eggs, and chopped parsley.

8. Volnay [Mousse] with fillets of trout, decked with anchovy fillets, capers, and olives.

[280]
]9. Chambertin [Mousse] with fillets of trout decked like [No. 8].

N.B.—In the making of “Mousse au Volnay” and “au Chambertin” the base of the preparations is supplied by cleared velouté, to which is added the reduced cooking-liquor of the trout.

All these recipes are equally suitable for sole or chicken-turbot.

[815a—ONDINES AUX CREVETTES ROSES]

Prepare a very delicate trout [mousse], mould it in egg-moulds, and garnish the centre with trimmed prawns’ tails. Let the [mousse] set; then speedily turn the ondines

out of their moulds, and lay them in a deep entrée-dish. Between each of them lay a few prawns, the tails of which should be shelled. Cover the whole, little by little, with some excellent, half-melted jelly; here and there add a few sprigs of chervil, and then fill up the dish with jelly, so as to completely cover the [mousses].

[816—FRESH-WATER TROUT]

The best are those procured in mountainous districts, where the clear water they inhabit is constantly refreshed by strong currents.

The two leading methods of preparing them are called, respectively, “Au bleu” and “à la Meunière.” Having already described the latter, I shall now give my attention to “Truite au bleu.”

This preparation is held in very high esteem in Switzerland and Germany, where fresh-water trout are not only plentiful, but of excellent quality.

[817—TRUITES AU BLEU]

The essential condition for this dish consists in having live trout. Prepare a court-bouillon with plenty of vinegar (No. [163]), and keep it boiling in a rather shallow basin.

About ten minutes before dishing them, take the trout out of water; stun them by a blow on the head; empty and clean them very quickly, and plunge them into the boiling liquid, where they will immediately shrivel, while their skin will break in all directions.

A few minutes will suffice to cook trout the average weight of which is one-third lb.

Drain them and dish them immediately upon a napkin, with curled-leaf parsley all round. Serve them with a Hollandaise sauce or melted butter.

[281]
]N.B.—Fresh-water trout may also be served fried or grilled, but neither of these methods of preparation suits them so well as “à la Meunière” or “au bleu,” which I have given.

SOLES.

Sole may be served whole or filleted, and a large number of the recipes given for the whole fish may be adapted to its fillets.

As a rule, the fillets are made to appear on the menu of a dinner owing to the fact that they dish more elegantly and are more easily served than the whole fish, the latter being generally served at luncheons.

Nevertheless, in cases where great ceremony is not observed at a dinner, soles may well be served whole, inasmuch as no hard-and-fast rule has ever obtained in this matter.

[818—SOLE ALICE]

This sole is prepared, or rather its preparation is completed, at the table.

Have an excellent fish [fumet] (No. [11]), short and very white. Trim the sole; put it into a special, deep earthenware dish, the bottom of which should be buttered; pour the [fumet] over it and poach gently.

Now send it to the table with a plate containing separate heaps of one finely-chopped onion, a little powdered thyme, and three finely-crushed [biscottes].

In the dining-room the waiter places the dish on a chafer, and, taking off the sole, he raises the fillets therefrom, and places them between two hot plates. He then adds to the cooking-liquor of the sole the chopped onion, which he leaves to cook for a few moments, the powdered thyme and a sufficient quantity of the [biscotte] raspings to allow of thickening the whole.

At the last minute he adds six raw oysters and one oz. of butter divided into small pieces.

As soon as the oysters are stiff, he returns the fillets of sole to the dish, besprinkles them copiously with the sauce, and then serves them very hot.

N.B.—In order to promote the poaching of the soles, more particularly when they are large, the fillets on the upper side of the fish should be slightly separated from the bones. By this means the heat is able to reach the inside of the fish very quickly, and the operation is accelerated.

[282]
]The sole is always laid on the dish with its opened side undermost—that is to say, on its back.

[819—SOLE MORNAY]

Lay the sole on a buttered dish; sprinkle a little fish [fumet] over it, and add one-half oz. of butter divided into small pieces. Poach gently.

Coat the bottom of the dish on which the sole is to be served with Mornay sauce; drain the fish, lay it on the prepared dish; cover it with the same sauce; sprinkle with grated Gruyère and Parmesan, and glaze at a Salamander.

[820—SOLE MORNAY DES PROVENÇAUX]

This sole, which used to be served at the famous restaurant of the “Frères Provençaux,” was prepared, and always may be prepared, as follows:—

Poach the sole in fish [fumet] and butter, as directed in the preceding recipe; drain it, and place it on a dish; cover it with white-wine sauce; sprinkle liberally with grated cheese, and glaze quickly.

[821—SOLE AU CHAMPAGNE]

Poach the sole in a buttered dish with one-half pint of champagne. Dish it; reduce its cooking-liquor to half; add thereto one-sixth pint of velouté, and complete with one and one-half oz. of best butter.

Cover the sole with this sauce; glaze, and garnish each side of the dish with a little heap of a [julienne] of filleted sole, seasoned, dredged, and tossed in clarified butter at the last moment in order to have it very crisp.

N.B.—By substituting a good white wine for the champagne, a variety of dishes may be made, among which may be mentioned: Soles au Chablis, Soles au Sauterne, Sole au Samos, Sole au Château

Yquem, &c., &c.

[822—SOLE COLBERT]

On the upper side of the fish separate the fillets from the spine, and break the latter in several places. Dip the sole in milk; roll it in flour; treat it [à l’anglaise], and roll the separated fillets back a little, so that they may be quite free from the bones.

Fry; drain on a piece of linen; remove the bones, and fill the resulting space with butter à la Maître

d’Hôtel.

Serve the sole on a very hot dish.

[283]
][823—SOLE A LA DAUMONT]

Bone the sole; i.e., sever the spine near the tail and the head; remove it, and leave those portions of the fillets which lie on the remaining extremities of it intact. Garnish the inside with whiting forcemeat finished with crayfish butter, and rearrange the fillets in such wise as to give a natural and untouched appearance to the fish. Poach it on a buttered dish with one-sixth pint of white wine, the same quantity of the cooking-liquor of mushrooms, and one oz. of butter cut into small lumps.

Drain and dish the sole, and cover it with Nantua sauce. Place around it four mushrooms stewed in butter and garnished with crayfish tails in Nantua sauce; four small, round quenelles of whiting forcemeat with cream, decked with truffles; and four slices of milt treated [à l’anglaise] and fried at the last moment.

[824—SOLE DORÉE]

As I explained under “Fish à la Meunière” (No. [778]), “Sole Dorée” is a sole fried in clarified butter, dished dry, and garnished with slices of carefully peeled lemon.

[825—SOLE DUGLÉRÉ[!-- TN: original reads "DUGLÉRE"; named for Adolphe Dugléré --]

All fish treated after this recipe, with the exception of soles, should be divided up.

Put the sole in a buttered dish with one and one-half oz. of chopped onion, one-half lb. of peeled and [concassed] tomatoes, a little roughly-chopped parsley, a pinch of table salt, a very little pepper, and one-eighth pint of white wine. Set to poach gently, and then dish the sole.

Reduce the cooking-liquor; thicken it with two tablespoonfuls of fish velouté; complete with one oz. of butter and a few drops of lemon juice, and cover the fish with this sauce.

[826—SOLE GRILLÉE]

Season the sole; sprinkle oil thereon, and grill the fish very gently. Send it, garnished with slices of lemon, on a very hot dish.

[827—SOLE GRILLÉE, AUX HUÎTRES A L’AMÉRICAINE[!-- TN: acute invisible --]

This sole may be either grilled or poached, almost dry, in butter and lemon juice. With the procedure remaining the same, it may also be prepared in fillets. Whatever be the mode of procedure, serve it on a very hot dish, and surround [284] ]it at the last moment with six oysters poached in a little boiling Worcestershire sauce.

Cover the sole immediately with very hot fried bread-crumbs, and add thereto a pinch of chopped parsley.

[828—SOLE A LA FERMIÈRE]

Put the sole, seasoned, on a buttered dish with a few aromatics. Add one-third pint of excellent red wine, and poach gently with lid on.

Dish up; strain the cooking-liquor, and reduce it to half; thicken it with a lump of [manied] butter the size of a hazel-nut, and finish the sauce with one oz. of butter.

Encircle the sole with a border of mushrooms sliced raw and tossed in butter. Pour the prepared sauce over the sole, and set to glaze quickly.

[829—SOLE A LA HOLLANDAISE]

Break the spine of the sole by folding it over in several places. Put the fish in a deep dish; cover it with slightly salted water; set to boil, and then poach gently for ten minutes with lid on.

Drain and dish on a napkin with very green parsley all round. Serve at the same time some plainly boiled potatoes, freshly done, and two oz. of melted butter.

[830—SOLE SAINT-GERMAIN]

Season the sole; dip it in melted butter, and cover it with fresh bread-crumbs, taking care to pat the latter with the flat of a knife, in order that they may combine with the butter to form a kind of crust. Sprinkle with some more melted butter, and grill the fish gently so that its coating of bread-crumbs may acquire a nice golden colour. Dish the sole, and surround it with potatoes turned to the shape of olives, and cooked in butter.

Send a Béarnaise sauce to the table separately.

[831—SOLE FLORENTINE]

Poach the sole in a fish [fumet] and butter. Spread a layer of shredded spinach, stewed in butter, on the bottom of a dish; place the sole thereon; cover it with Mornay sauce; sprinkle with a little grated cheese, and set to glaze quickly in the oven or at a salamander.

[832—SOLE MONTREUIL]

Poach the sole in one-sixth pint of fish [fumet], one-sixth pint of white wine, and one-half oz. of butter.

[285]
]Drain as soon as poached, and surround with potato-balls the size of walnuts, cooked in salted water, and kept whole. Cover the sole with white-wine sauce, and lay a thread of shrimp sauce over the garnish.

[833—SOLE AU GRATIN]

Partly separate the fillets from the bones on the upper side of the fish, and slip a lump of butter, the size of a walnut, under each.

This done, place the sole on a well-buttered [gratin] dish, on the bottom of which a pinch of chopped shallots and parsley has been sprinkled, together with one or two tablespoonfuls of [Gratin] sauce.

Lay four cooked mushrooms along the sole, and surround it with one oz. of raw mushrooms, cut into rather thin slices.

Add two tablespoonfuls of white wine; cover the sole with [Gratin] sauce; sprinkle with fine raspings followed by melted butter, and set the [gratin] to form in pursuance of the directions given under complete Gratin (No. [269]).

When taking the sole from the oven, sprinkle a few drops of lemon juice and a pinch of chopped parsley upon it, and serve at once.

[834—SOLE AU CHAMBERTIN]

Season the sole and poach it on a buttered dish with one-third pint of Chambertin wine.

As soon as it is poached, drain it, dish it, and keep it hot. Reduce the cooking-liquor to half, add thereto a little freshly-ground pepper and two or three drops of lemon-juice, thicken with a lump of [manied] butter the size of a walnut, and finish the sauce with one and one-half oz. of butter.

Cover the sole with the sauce, set to glaze quickly, and garnish both sides of the dish with a little heap of [julienne] of filleted sole, seasoned, dredged, and tossed in clarified butter at the last moment so that it may be very crisp.

[835—Remarks concerning “SOLES AUX GRANDS VINS”]

Taking recipe No. [834] as a model, and putting into requisition all the good wines of Burgundy and Bordeaux, the following varieties are obtained, viz.:—Soles au Volnay, au Pommard, au Romanée, au Clos-Vougeot, or soles au Saint-Estèphe, au Château-Larose, au Saint-Émilion, &c., &c.

[836—SOLE MONTGOLFIER]

Poach the sole in one-sixth pint of white wine and as much of the cooking-liquor of mushrooms. Drain, dish, and cover it [286] ]with a white wine sauce combined with the reduced cooking-liquor of the sole and one tablespoonful of a fine [julienne] of spiny lobster’s tail, mushrooms, and very black truffles. Surround the sole with a border of little [palmettes] made from puff-paste and cooked without colouration.

[837—SOLE SUR LE PLAT]

Partly separate the fillets from the bones on the upper side of the fish, and slip a piece of butter the size of a walnut under each.

Lay the sole on a liberally buttered dish, moisten with one-fifth pint of the cooking-liquor of fish, and add a few drops of lemon-juice.

Cook in the oven, basting often the while, until the cooking-liquor has by reduction acquired the consistence of a syrup and covers the sole with a translucent and glossy coat.

N.B.—By substituting for the mushroom cooking-liquor a good white or red wine, to which a little melted pale meat-glaze has been added, the following series of dishes may be prepared, viz.:—Sole sur le plat au Chambertin. Sole sur le plat au vin rouge.

Sole sur le plat au Champagne. Sole sur le plat au Chablis, &c., &c.

[838—SOLE RÉGENCE]

Poach the sole in a little white wine and two-thirds oz. of butter cut into small pieces.

Drain the sole, dish it, and surround it with six quenelles of whiting forcemeat finished with crayfish butter, moulded by means of a small spoon; four poached oysters (cleared of their beards); four small cooked and very white mushrooms; four small truffles, turned to the shape of olives; and four small poached slices of milt. Cover the sole and the garnish with a Normande sauce finished with a little truffle essence.

[839—SOLE PORTUGAISE]

Poach the sole in white wine and the cooking-liquor of fish. Drain, dish, and surround with a garnish consisting of two medium-sized tomatoes, peeled, pressed, minced, cooked in butter, and combined with minced and cooked mushrooms, and a large pinch of chopped chives.

Coat the sole with white wine sauce, plentifully buttered, and take care that none of the sauce touches the garnish.

Set to glaze quickly, sprinkle the garnish with a pinch of chopped parsley when taking the sole from the oven, and serve immediately.

[287]
][840—SOLE CUBAT]

Poach the sole in one-fifth pint of the cooking-liquor of mushrooms and one-half oz. of butter cut into small pieces.

Coat the bottom of the dish intended for the sole with a purée of mushrooms, place the drained sole on this purée, lay six fine slices of truffle along the fish, coat with Mornay sauce, sprinkle with cheese, and glaze quickly.

[841—SOLE AUX HUÎTRES]

Open and poach six oysters. Poach the sole in the liquor of the oysters, drain it, dish it, and surround it with the oysters (cleared of their beards).

Coat with a white wine sauce combined with the reduced cooking-liquor of the sole, and glaze quickly.

[842—SOLE A LA MEUNIÈRE]

Proceed for this dish as directed under “Fish à la Meunière” (No. [778]).

[843—SOLE MEUNIÈRE AUX CONCOMBRES, otherwise DORIA]

Prepare a sole à la Meunière. Garnish it at both ends with little heaps of cucumber, turned and cooked in butter with a little salt and a pinch of sugar.

[844—SOLE MEUNIÈRE AUX AUBERGINES]

Prepare a sole à la Meunière in the usual way. Surround it with a fine border of egg-plant rundles one-third inch thick, seasoned, dredged, and fried in clarified butter, just in time to be arranged round the sole when it is ready. The question of time is important, for if the fried rundles be allowed to wait at all they very quickly lose their crispness.

[845—SOLE MEUNIÈRE AUX CÈPES]

Prepare the sole à la Meunière in the usual way and surround it with a border of sliced [cèpes] frizzled in butter just before dishing up.

[846—SOLE MEUNIÈRE AUX MORILLES]

Surround the sole with very fresh morels cooked in salted water and then tossed in butter just before dishing up. Sprinkle a pinch of chopped parsley over the morels.

[288]
][847—SOLE MEUNIÈRE AUX RAISINS]

The sole being ready, encircle it with fresh skinned Muscadel grapes prepared in advance.

[848—SOLE MEUNIÈRE A L’ORANGE]

When the sole is cooked and dished, lay thereon a row of orange slices, peeled to the pulp and thoroughly pipped, or some sections of oranges, likewise peeled to the pulp and carefully pipped. This done, cover the sole and the garnish with lightly-browned butter and serve instantly.

[849—SOLE LUTÈCE]

Line the bottom of the dish intended for the sole with a coating of shredded spinach tossed in lightly-browned butter. Place the sole, prepared à la Meunière, upon this spinach; lay a few rundles of onion and slices of artichoke-bottom tossed in butter upon the fish; and on either side of the sole lay a border of potato-slices, freshly cooked in salted water and well browned in butter.

At the last moment cover the whole with lightly-browned butter.

[850—SOLE MURAT]

Toss in butter, separately (1) one medium-sized potato cut into dice; (2) two small raw artichoke-bottoms, likewise cut into dice. Prepare the sole à la Meunière, dish it, and surround it with the tossed potato and artichoke-bottom, mixed when cooked. Lay on the sole five slices of tomato, one-half inch thick, seasoned, dredged, and tossed in very hot oil; sprinkle a few drops of pale melted meat-glaze, a little lemon-juice, and a pinch of [concassed] parsley over the sole, and cover the whole with slightly-browned butter. Serve instantly.

[851—SOLE A LA PROVENÇALE]

Poach the sole in one-sixth pint of fish [fumet], two tablespoonfuls of oil and a piece, the size of a pea, of garlic, well crushed. Drain and dish the sole. Coat it with Provençale sauce combined with the reduced cooking-liquor, and sprinkle a little [concassed] parsley over it.

Surround the sole with four little tomatoes and four medium-sized mushrooms stuffed with duxelles flavoured with a mite of garlic; these latter should be put in the oven just in time for them to be ready at the dishing up of the fish.

[289]
][852—SOLE ARLÉSIENNE[!-- TN: acute invisible --]

Poach the sole in a little fish [fumet]. Dish it, reduce the [fumet], and add thereto the following garnish:—Cook a little chopped onion in butter, add two medium-sized, peeled, emptied, and [concassed] tomatoes, a bit of garlic, and some [concassed] parsley. Cook with lid on, add the reduced [fumet] and twelve pieces of vegetable-marrow, turned to the shape of olives and cooked in butter.

Cover the sole with this garnish and set a little heap of fried onion at each end of the dish.

[853—SOLE A LA ROYALE]

Poach the sole in a few tablespoonfuls of fish [fumet] and two-thirds oz. of butter cut into small lumps. Dish the sole and set upon it four small cooked mushrooms, four small quenelles of fish forcemeat, four crayfishes’ tails, and four slices of truffle.

Surround the sole with potato-balls, raised by means of the round spoon-cutter and cooked [à l’anglaise], and coat the sole and garnish with Normande sauce.

[854—SOLE A LA RUSSE]

Prepare twelve grooved and very thin roundels of carrots, cut a small onion into fine slices. Put these vegetables into and cut a small onion into fine slices. Put these vegetables into one-seventh pint of white wine, and one-third pint of fish [fumet]. Cook and, in the process, reduce the moistening by half, and pour this preparation into a deep dish.

Partly separate the fillets from the bones on the upper side of the sole, slip a piece of butter, the size of a walnut, under each fillet, and put the fish into a deep dish containing the preparation. Poach and baste frequently the while.

As soon as it is poached, dish the sole, also the vegetables used in cooking, and keep the whole hot.

Reduce the cooking-liquor to one-eighth pint, add a few drops of lemon juice, and finish it away from the fire with one and one-half oz. of butter. Coat the sole and the garnish with this sauce.

[855—SOLE RICHELIEU]

Prepare the sole exactly as directed under “Sole à la Colbert” (No. [822]). When it is fried, remove the bones and dish it. Garnish the inside with butter à la maître-d’hôtel, and lay thereon a row of sliced truffles.

[290]
][856—SOLE NORMANDE]

Poach the sole on a buttered dish with one-sixth pint of fish [fumet], and the same quantity of the cooking-liquor of mushrooms. Drain and dish the sole, and surround it with mussels, poached oysters (cleared of their beards), shrimps’ tails, and small cooked mushrooms. Put the sole in the oven for a few minutes, tilt the dish in order to get rid of all liquid, and coat the sole and the garnish with Normande sauce. Make a little garland of pale meat-glaze on the sauce, and finish the garnish with the following articles:—Six fine slices of truffle set in a row upon the sole; six small crusts in the shape of lozenges, fried in clarified butter and arranged round the truffles; four gudgeons treated [à l’anglaise] and fried at the last moment; and four medium-sized trussed crayfish cooked in court-bouillon.

Set the gudgeons and the crayfish round the dish.

[857—SOLE MARGUERY]

Poach the sole in white wine and fish [fumet] in the proportions already given.

Drain and dish the sole, and surround it with a border of mussels and shrimps’ tails. Coat the sole and the garnish with white wine sauce, well finished with butter, and set to glaze quickly.

[858—SOLE MARINIÈRE]

Liberally butter a dish, sprinkle a coffeespoonful of chopped shallots on the bottom, lay the sole thereon, and poach the latter with one-sixth pint of white wine and the same quantity of the very clear cooking-liquor of mussels. Drain and dish the sole, surround it with mussels (cleared of their beards), and keep it hot.

Reduce the cooking-liquor to half; thicken with a tablespoonful of velouté, and the yolks of two eggs, and finish it, away from the fire, with two and one-half oz. of butter and a pinch of chopped parsley.

Tilt the dish so as to rid it of the liquid accumulated on the bottom, coat the sole and the garnish with the prepared sauce, and glaze quickly.

[859—SOLE AU VIN BLANC]

Partly separate the fillets from the bones on the upper side of the sole, and slip a piece of butter, as large as a walnut, under each fillet. Lay the sole in a dish, the bottom of which [291] ]should be buttered and garnished with a small onion, chopped. Moisten with one-quarter pint of ordinary white wine, as much fish [fumet], and a few tablespoonfuls of the cooking-liquor of mushrooms. Poach gently with lid on.

Drain and dish the sole, and coat it with a white wine sauce, prepared in accordance with one of the methods given in the chapter on Sauces (No. [111]). Glaze quickly, or serve without glazing.

N.B.—“Sole au Vin Blanc” may be prepared after the above recipe, but ordinary white wine may be replaced by one of the Rhine wines or Moselle, by some Johannisberg, or by a good white Burgundy or Bordeaux wine, such as Chablis-Moutonne, Savigny, Montrachet, Barsac, Sauternes, and even Château-Yquem or Château-Latour.

In any of these cases the name of the wine may be mentioned, and on the menu may be written Sole au Barsac, Sole au Château-Yquem, &c.

[860—SOLE DIEPPOISE]

Poach the sole with one-sixth pint of fish [fumet] and a few tablespoonfuls of the cooking-liquor of mussels.

Drain and dish the sole, surround it with poached mussels (shelled and cleared of their beards) and shrimps’ tails, and coat the fish and the garnish with a white wine sauce combined with the reduced cooking-liquor.

[861—SOLE DIPLOMATE]

Poach the sole in very clear fish [fumet].

Drain it, dish it, and coat it with Diplomate sauce.

Set upon it a row of six fine slices of black truffle; these should have been previously glazed with pale meat-glaze.

[862—SOLE BONNE FEMME]

Butter the bottom of the dish intended for the sole, and besprinkle it with two chopped shallots, one pinch of parsley, and one and one-half oz. of raw minced mushrooms. Lay the sole upon this garnish, moisten with one-quarter pint of white wine and as much fish [fumet], and poach gently, taking care to baste from time to time.

When the sole is poached, drain off the cooking-liquor into a vegetable-pan, and reduce it quickly to half; effect the leason with two tablespoonfuls of fish velouté, and finish the sauce with two oz. of butter. Coat the sole with this sauce and set it to glaze in a fierce oven or at a salamander.

[292]
][863—SOLE PARISIENNE]

Poach the sole in white wine, the cooking-liquor of mushrooms, and some butter. Drain it thoroughly, dish it, and coat it with white wine sauce combined with the reduced cooking-liquor of the sole. Garnish with a row of six slices of truffle and six fine roundels of cooked mushrooms kept very white, and finish with four medium-sized trussed crayfish.

[864—SOLE NANTUA]

Poach the sole in one-sixth pint of fish [fumet] and a few tablespoonfuls of the cooking-liquor of mushrooms.

Drain and dish the sole, surround it with twelve shelled crayfishes’ tails, and coat it with Nantua sauce.

Lay a row of very black truffle slices along the middle of the fish.

FILLETS OF SOLE

Subject to the kind of dish required, fillets of sole are either kept in their natural state, they are stuffed and folded over, or they are simply folded over without being stuffed, each of which methods of preparation will be specially referred to in the recipes.

Whatever be the method adopted, always skin the fillets thoroughly; i.e., remove the thin membrane which lies beneath the skin, the tendency of which, during the cooking process, is to shrink and thereby disfigure the fillet.

This done, flatten out the fillets with the broad side of a wet knife, and trim them slightly if necessary. The poaching of fillets of sole must be effected without allowing the cooking-liquor to boil, the object being to prevent the pieces losing their shape. Fillets should also be kept very white.

In cases where the exact amount of the poaching-liquor is not given, allow one-quarter pint to every four fillets, i.e., to every sole.

[865—FILETS DE SOLES AMÉRICAINE[!-- TN: acute invisible --]

Arrange the folded fillets in a deep, buttered dish, and poach them in fish [fumet].

Drain, and dish them in the form of an oval, letting them overlap one another with their tail-ends hidden. Garnish the centre of the dish with slices of lobster prepared à l’américaine (No. [939]), and coat the whole with the lobster’s sauce.

[866—FILETS DE SOLES ANGLAISE]

Treat the fillets [à l’anglaise] with fresh and fine bread-crumbs. Pat the bread-crumbs over the egg with the flat of a knife, that [293] ]the two may be well combined; and, with the back of a knife, criss-cross the coating of the fillets.

Cook them gently in clarified butter. Serve on a hot dish, and sprinkle the fillets with half-melted butter à la maître-d’hôtel.

[867—FILETS DE SOLES ANDALOUSE]

Coat the upper sides of the fillets with fish forcemeat combined, per pound, with three oz. of chopped capsicum. Roll them up, after the manner of a scroll (see No. [914]), and smooth the forcemeat on the top. Poach the fillets in butter and fish [fumet].

The following should have been prepared beforehand:—(1) As many small half-tomatoes, stewed in butter and garnished by means of rizotto with capsicums, as there are fillets of sole; (2) the same number of roundels of egg-plant, seasoned, dredged, and fried in oil.

When dishing, arrange the roundels of egg-plant round the dish; place a stuffed tomato on each roundel of egg-plant, and a poached fillet of sole upon each tomato. Sprinkle with lightly-browned butter, and serve at once.

[868—FILETS DE SOLES CAPRICE]

Dip the fillets in melted, seasoned butter, and then roll them in fresh and fine bread-crumbs. Pat the bread-crumbs with the flat of the knife, and with the back of the same instrument criss-cross the surface of the fillets. Sprinkle with melted butter, and set to grill gently, taking care that the coating of bread-crumbs acquires a nice, light-brown colour.

Lay on each grilled fillet the half of a peeled banana, cooked in butter, and send to the table, separately, a Roberts sauce Escoffier, finished with butter.

[869—FILETS DE SOLES CATALANE]

Poach, in the oven, as many emptied and seasoned half-tomatoes as there are fillets of sole. Cook some very finely-minced onion in oil, without letting it acquire any colour, and allow one tablespoonful of the onion to each half-tomato.

Fold the fillets of sole, and poach them in fish [fumet] just a few minutes before dishing them. Garnish the half-tomatoes with onion; arrange them in a circle on a dish, and place a fillet of sole upon each. Quickly reduce the cooking-liquor of the fillets, and finish it with butter in the proportion of one oz. per one-eighth pint of reduced [fumet].

Coat the fillets and set to glaze quickly.

[294]
][870—FILETS DE SOLES CLARENCE]

Fold the fillets, and poach them in fish [fumet].

They may be dished after the two following methods:—

1. Put a preparation of Duchesse potatoes in a piping-bag fitted with a large, grooved pipe, and describe therewith an ornamental design containing as many divisions as there are fillets of sole. Lightly [gild] and brown in the oven. This design, consisting of scroll-work, should be prepared before poaching the fillets. Lay a fillet in each division of the design, and coat with American sauce, prepared with curry and combined with the meat of the lobster (cut into small dice) which has served in the preparation of the sauce. Take care that no sauce touches the scroll-work, which should remain well-defined.

2. Bake some large potatoes in the oven. Open them; remove their pulp, and put into each baked shell a tablespoonful of American sauce au currie referred to above. Add a poached fillet of sole; coat with American sauce; dish these garnished potatoes on a napkin, and serve very hot.

[871—FILETS DE SOLES AUX CHAMPIGNONS]

Stew two oz. of small mushrooms in butter. Fold the fillets, and poach them in one-sixth pint of the cooking-liquor of mushrooms, and a piece of butter the size of a walnut. Arrange the fillets in an oval, and garnish the centre of the dish with the stewed mushrooms.

Reduce the cooking-liquor of the fillets to one-third; add thereto two tablespoonfuls of velouté; finish the sauce with one oz. of butter, and coat the fillets and the garnish.

[872—FILETS DE SOLES AUX CREVETTES]

Fold the fillets, and poach them in fish [fumet].

Dish them in an oval; garnish the middle with one oz. of shelled shrimps’ tails, kept very hot, and coat the fillets and the garnish with shrimp sauce.

[873—FILETS DE SOLES CHAUCHAT]

Poach the fillets of sole, folded, in butter and lemon juice.

Coat the bottom of a dish with Mornay sauce, and set the fillets of sole thereon in the form of an oval. Surround the fish with roundels of cooked potatoes turned to the shape of corks.

Cover the fillets and the garnish with Mornay sauce, and glaze quickly in a fierce oven or at the salamander.

[874—FILETS DE SOLES BERCY]

Butter the bottom of the dish intended for the soles, and sprinkle it with two finely-chopped shallots. Lay the fillets [295] ]lengthwise upon the dish, side by side; moisten with three tablespoonfuls of white wine and as much fish [fumet], and add one-half oz. of butter cut into small pieces.

Cook in the oven, basting frequently the while, and glaze at the last minute. Besprinkle with a few drops of lemon juice, and when about to serve drop a pinch of chopped parsley upon each fillet.

Or, poach the fillets with chopped shallots, and increase the moistening. As soon as the fillets are ready, drain off their cooking-liquor into a vegetable-pan; reduce it speedily to one-third, and add a few drops of meat-glaze, a little lemon juice, one-half oz. of butter, and one pinch of chopped parsley.

Coat the fillets, and set to glaze quickly.

N.B.—Sole à la Bercy may be prepared after either of the two methods.

[875—FILETS DE SOLES DEJAZET]

Treat the fillets of sole [à l’anglaise] and grill them as explained under No. [830].

Dish them, cover them thinly with half-melted tarragon butter, and deck each fillet with five or six parboiled, tarragon leaves.

[876—FILETS DE SOLES GRAND DUC]

Fold the fillets of soles over, and poach them in fish [fumet] and the cooking-liquor of mushrooms. Arrange them in an oval on a dish, with their tails pointing inwards; place a fine slice of truffle in the middle of each fillet, and between each of the latter three shelled crayfishes’ tails.

Coat with Mornay sauce, and set to glaze quickly.

When taking the dish from the oven, set in its centre a fine heap of very green asparagus-heads, cohered with butter at the moment of dishing.

[877—FILETS DE SOLES JOINVILLE]

Select some fine fillets of soles; fold them, and poach them in the cooking-liquor of mushrooms, and butter, taking care to keep them very white. Arrange them in an oval, with their tails pointing upwards and the carapace of a crayfish fixed on each fillet; and garnish the middle of the dish with a [salpicon] or a short [julienne], consisting of one and one-half oz. of cooked mushrooms, one-half oz. of truffle, and one and one-half oz. of shrimps’ tails cohered by means of a few tablespoonfuls of Joinville sauce. Coat the fillets and the garnish with the same sauce, and deck each fillet with a fine slice of truffle coated with meat-glaze.

[296]
]They may also be served after the old-fashioned way, as follows:—

Set the garnish in the middle of the dish, shaping it like a dome; coat it with Joinville sauce, and surround it with the fillets of sole, which should slightly overlap one another and have their tails uppermost. Fix a carapace of crayfish on the tail of each fillet, and deck each with a slice of very black truffle.

With this method of dishing, the garnish alone is coated with sauce, the fillets thus forming a white, encircling border.

[878—FILETS DE SOLES JUDIC]

Fold, and poach the fillets in butter and lemon juice.

Arrange them in an oval round a dish, laying each upon a nice little braised and trimmed half lettuce, and place upon each fillet a quenelle of sole [mousseline]-forcemeat in the shape of a flattened oval, poached at the time of dishing up.

Coat with Mornay sauce and glaze quickly. When taking the dish out of the oven, encircle the fillets of sole with a thread of buttered meat-glaze.

[879—FILETS DE SOLES A LA HONGROISE]

Fry in butter, without colouration, one small tablespoonful of chopped onion seasoned with a very little paprika; moisten with three tablespoonfuls of white wine and one-sixth pint of fish [fumet]; add two small peeled, pressed, and roughly-chopped tomatoes, and set to cook for seven or eight minutes.

Fold the fillets of sole; lay them on a buttered dish; pour the above preparation thereon, and poach them. Arrange them in a circle on a dish; reduce their cooking-liquor to a stiff consistence; add a few tablespoonfuls of cream and a few drops of lemon juice, and coat the fillets with this sauce.

[880—FILETS DE SOLES LADY EGMONT]

Fold the fillets, and poach them in a few tablespoonfuls of excellent fish [fumet].

Also for every four fillets (i.e., per sole) finely mince one oz. of well-cleaned mushrooms, and cook them quickly in butter, lemon juice, a little salt, and pepper. This done, add the cooking-liquor to the fish [fumet], and keep the cooked minced mushrooms hot.

Reduce the combined cooking-liquor and fish [fumet] to half; add thereto one oz. of butter and two tablespoonfuls of cream; and to the resulting sauce add the reserved minced mushrooms and two tablespoonfuls of freshly-cooked and well-drained asparagus-heads, uncooled.

[297]
]Serve the fillets of sole on an earthenware dish, coat them with the above garnish, and set to glaze quickly in a fierce oven or at the salamander.

[881—FILETS DE SOLES MARINETTE]

Poach a sole in fish [fumet] and the cooking-liquor of mushrooms, and drain it on a napkin. When it is still lukewarm, carefully raise its fillets and trim them.

Break an egg into a bowl; beat it well, and add enough grated Gruyère and Parmesan to it (mixed in equal quantities) to produce a dense paste. Mix a dessertspoonful of cold Béchamel sauce with this paste; add salt and cayenne pepper; spread an even thickness of one inch of it over two of the fillets of sole; lay thereon the two remaining fillets, and put aside in the cool.

When the egg and cheese paste is very stiff, dip the fillets in a Villeroy sauce, and leave the latter to cool. Then treat the stuffed and sauced fillets [à l’anglaise], and fry them, just before serving, in very hot fat.

Dish on a napkin with very green parsley all round.

[882—FILETS DE SOLES MARIE STUART]

Fold the fillets, and poach them in fish [fumet]. Arrange them in an oval on a dish; coat them with the sauce given under “Filets de soles à la New-burg” (No. [890]), and place on each fillet a quenelle of fish forcemeat in the shape of a quoit and decked with a slice of truffle. These quenelles should, if possible, be poached just before dishing up, and well drained before being laid on the fillets of sole.

[883—FILETS DE SOLES MIGNONETTE]

Cook the fillets in butter, and set them in a hot timbale.

Surround them with potato-balls the size of peas, raised by means of the round spoon-cutter, and cooked beforehand in butter.

Lay upon the fillets eight or ten slices of fresh truffle heated in one-sixth pint of very light meat-glaze.

Finish the glaze in which the slices of truffle have been heated with two-thirds oz. of butter and a few drops of lemon juice, and pour it over the fillets and their garnish. Serve very hot.

[884—FILETS DE SOLES MIMI]

Divide a live lobster into two, lengthwise, and prepare it à l’américaine, taking care to keep the sauce short.

When the lobster is cooked, take the meat from the tail; cut [298] ]it into as many slices as there are fillets of sole, and keep them hot.

Remove all the meat from the claws, and that remaining in the carcass; pound all of it smoothly, add two tablespoonfuls of cream, and rub through a fine sieve. Prepare a garnish of spaghetti with cream, and add thereto the purée of lobster.

Fold the fillets of sole, and poach them in Chablis wine and butter. All this being done, lay the two emptied halves of the lobster on a napkin lying on a dish, setting them back to back. Fill these lobster shells to the brim with the prepared garnish of spaghetti. Upon this garnish lay the poached fillets of sole, sandwiching a slice of lobster between every two; besprinkle the whole with a short and fine [julienne] of very black truffle.

Send the lobster sauce, finished with a few tablespoonfuls of cream, to the table separately. Proceed as quickly as possible with the dishing up, in order that the dish may reach the table very hot.

[885—FILETS DE SOLES MEXICAINE]

Coat the fillets with fish forcemeat, and roll them to resemble scrolls (see No. [914]). Poach them in fish [fumet] as directed for the [paupiettes]. Lay each rolled fillet in a grilled mushroom garnished with one-half tablespoonful of peeled, pressed, and [concassed] tomato cooked in butter, and arrange them in an oval on a dish.

Coat them with Béchamel sauce combined with a purée of tomatoes and capsicums cut into small dice, in the proportion of two tablespoonfuls of the purée and two-thirds oz. of the capsicums per pint of the sauce.

[886—FILETS DE SOLES MIRABEAU]

Poach the fillets, left in their natural state, in fish [fumet].

Dish them and coat with white wine and Genevoise

sauces, alternating the two, white and brown. Lay a thin strip of anchovy fillet between each of the fillets of sole; deck those of the latter coated with white sauce with a slice of truffle, and those coated with brown sauce with a star of [blanched] tarragon leaves.

[887—FILETS DE SOLES MIRAMAR]

Divide each of the fillets into slices; season them and cook them in butter. Cut fifteen roundels (one-third inch thick) of egg-plant; season, dredge, and toss them in butter, taking care to keep them very crisp.

Take a timbale of suitable size, and line its sides with a layer (three-quarters inch thick) of pilaff rice.

[299]
]Put the roundels of egg-plant and the sliced fillets of sole (mixed and tossed together for a moment) in the middle of the dish.

Just before serving, sprinkle with one oz. of lightly-browned butter.

[888—FILETS DE SOLES AUX HUÎTRES]

Open and poach twelve oysters. Poach the fillets of sole, folded, in the oyster liquor strained through linen, and a piece of butter as large as a walnut.

Arrange in an oval on a dish; garnish the centre with the poached oysters (cleared of their beards), and coat the fillets of sole and the oysters with Normande sauce combined with the reduced cooking-liquor of the fillets.

[889—FILETS DE SOLES NELSON]

Fold the fillets, and poach them in fish [fumet].

Arrange them in a circle on a dish; coat them with white-wine sauce, and glaze quickly.

Garnish the centre of the dish with a pyramid of potato-balls cooked in butter and of a light-brown colour. Surround the fillets with poached milt.

[890—FILETS DE SOLES NEW-BURG]

Prepare a lobster à la New-burg, in accordance with one of the recipes given (No. [948] and [949]). Cut the tail into as many slices as there are fillets of sole, and keep them hot.

Cut the remainder of the lobster meat into dice, and add these to the sauce. Fold the fillets of sole, and poach them in fish [fumet]. Arrange them in an oval on a dish; lay a slice of lobster upon each fillet, and coat with the lobster-sauce combined with the dice, prepared as directed above.

[891—FILETS DE SOLES ORIENTALE]

Prepare the fillets exactly as those à la New-burg, but season the sauce with curry.

Having dished and sauced the fillets, set a pyramid of rice à l’Indienne in the middle of the dish, or send the rice to the table separately, in a timbale; either way will be found to answer.

[892—FILETS DE SOLES PERSANE]

Prepare the fillets as in the case of those à la New-burg, but season the sauce with paprika

, and add thereto one oz. of capsicums cut into large dice. Send some pilaff rice with saffron to the table separately.

[300]
][893—FILETS DE SOLES ORLY]

Season the fillets; dip them into batter and, a few minutes before serving, put them into very hot fat. Drain them; dish them on a napkin with fried parsley, and serve a tomato sauce separately.

N.B.—There are several ways of preparing these fillets of sole. Thus they may be simply dipped in milk, dredged, and impaled on a [hatelet]. They may also be [marinaded], treated [à l’anglaise], and twisted into cork-screw shape.

Always, however, dish them on a napkin with fried parsley and, in every case, send a tomato sauce to the table separately.

This last accompaniment is essential.

[894—FILETS DE SOLES OLGA, otherwise “OTERO”]

Bake beforehand, in the oven, as many fine, well-washed potatoes as there are fillets of sole. As soon as they are done, remove a piece of the baked shell, and withdraw the pulp in such wise as to leave nothing but the long, parched shells. Fold the fillets, and poach them with a little excellent fish [fumet]. Garnish the bottom of each prepared shell with a tablespoonful of shelled shrimps’ tails, cohered with a white-wine sauce.

Put a poached fillet of sole upon this garnish; cover with sufficient Mornay sauce to completely fill the shell; sprinkle with grated cheese, and glaze quickly. Dish on a napkin the moment the fillets have been taken from the oven, and serve immediately.

[895—FILETS DE SOLES POLIGNAC]

Fold the fillets, and poach them in one-quarter pint of white wine, a few tablespoonfuls of the cooking-liquor of mushrooms, and a piece of butter about the size of a walnut.

Dish the fillets in an oval. Reduce the cooking-liquor to half; thicken it by means of two tablespoonfuls, bare, of fish velouté; finish the sauce with one oz. of butter, and add thereto three small, cooked, finely-minced mushrooms, and one tablespoonful of a [julienne] of truffles.

Coat the fillets with sauce, and set to glaze.

[896—FILETS DE SOLES PAYSANNE]

For the fillets of soles, cut two small carrots, two new onions, a stick of celery, and the white of one leek in [paysanne fashion]. Season these vegetables with a very little table-salt and a pinch of sugar; stew them in butter; moisten sufficiently to cover them with lukewarm water; and add a few pieces of broccoli, a tablespoonful of peas, and the same quantity of French beans cut into lozenges.

[301]
]Complete the cooking of the vegetables while reducing the cooking-liquor. Season the fillets of sole, and lay them on a buttered earthenware dish. Pour thereon the garnish of vegetables; put the cover on the dish, and gently poach the fillets.

When they are cooked, tilt the dish so as to pour all the liquor away into a vegetable-pan; this done, reduce the liquor to one-fifth pint, and add to it three oz. of butter.

Pour this sauce into the dish containing the fillets and the vegetable garnish, and serve immediately.

[897—FILETS DE SOLES EN PILAW A LA LEVANTINE]

Cut the fillets into collops, and toss these in butter. Prepare some pilaff rice after the usual recipe (No. [2255]), and add thereto one oz. of capsicum cut into dice.

Also toss in butter one and one-half oz. of egg-plant, cut into dice and seasoned, and put these with the fillets of sole. Mould the rice into a border round the dish; put the fillets and the egg-plant in the middle, and coat the two with curry sauce without letting the latter touch the rice.

N.B.—In the case of pilaff rice with fillets of sole, the rice should border the dish, and the fillets of sole, tossed in butter, should be laid in the middle and coated with brown butter.

[898—FILETS DE SOLES POMPADOUR]

Treat the fillets with butter and bread-crumbs, and grill them. Garnish them all round with a thread of very firm Béarnaise

tomatée. Dish and surround them with a border of Château potatoes (No. [2208]).

Lay a fine slice of truffle, moistened with melted meat-glaze, on each fillet.

[899—FILETS DE SOLES RACHEL]

Coat the fillets with some delicate fish forcemeat; put four slices of truffle on the forcemeat of each of the fillets; fold the latter, and poach them in one-sixth pint of the cooking-liquor of mushrooms, and a piece of butter the size of a walnut, cut into small pieces.

Arrange the fillets in an oval on a dish, and coat them with white-wine sauce combined with one tablespoonful of freshly-cooked and uncooled asparagus-heads, and one tablespoonful of truffle in dice per every one-half pint of the sauce.

[900—FILETS DE SOLES VÉNITIENNE[!-- TN: acute invisible --]

Fold the fillets, and poach them in fish [fumet].

Arrange them in a circle on a dish, alternating them with thin crusts, in the shape of hearts, fried in butter. Coat with [302] ]Venetian sauce combined with the reduced cooking-liquor of the fillets.

[901—FILETS DE SOLES VERDI]

Prepare a garnish of macaroni cut into dice; cohere this with cream and grated Gruyère and Parmesan, and add three oz. of lobster meat and one and one-half oz. of truffles in dice per every one-half lb. of the macaroni.

Poach the fillets of sole in fish [fumet], keeping the fillets in their natural state. Lay the macaroni very evenly on the dish; set the poached fillets of sole upon it; coat with Mornay sauce, and set to glaze quickly.

[902—FILETS DE SOLES VICTORIA]

Fold the fillets, and poach them in fish [fumet].

Arrange them in an oval on a dish, and garnish the centre with three oz. of the meat from the tail of the spiny lobster, and one oz. of truffle in dice per every four fillets.

Coat the fillets and the garnish with Victoria sauce, and set to glaze quickly.

[903—FILETS DE SOLES VÉRONIQUE]

Raise the fillets of a fine sole; beat them slightly; fold and season them, and put them in a special earthenware, buttered dish.

With the bones, some of the trimmings of the fish, a little minced onion, some parsley stalks, a few drops of lemon juice, and white wine and water, prepare two spoonfuls of [fumet].

This done, strain it over the fillets, and poach them gently.

Drain them carefully; reduce the [fumet] to the consistence of a syrup, and finish it with one and one-half oz. of butter. Arrange the fillets in an oval on the dish whereon they have been poached; cover them with the buttered [fumet], and set to glaze quickly. When about to serve, set a pyramid of skinned and very cold muscadel grapes in the middle of the dish.

Put a cover on the dish, and serve immediately.

[904—FILETS DE SOLES WALEWSKA]

Poach the fillets in fish [fumet], keeping them in their natural state.

Dish, and surround them with three [langoustines]’ tails cut into two lengthwise, and stewed in butter (with lid on) with six fine slices of raw truffle.

Coat with a delicate Mornay sauce, and set to glaze quickly.

N.B.—The Mornay sauce may, according to circumstances, be combined with one and one-half oz. of [langoustine] butter per pint.

[303]
][905—FILETS DE SOLES WILHELMINE]

Prepare some potato shells as directed under “Filets de soles Olga” (No. [894]). Garnish them with a tablespoonful of cucumber with cream; put a fillet of sole into each garnished shell, a fine Zeeland oyster on each fillet, and cover with Mornay sauce.

Set to glaze quickly, and dish on a napkin.

Various Preparations of Soles and Fillets of Sole.

[906—MOUSSELINES DE SOLES]

The directions given under “Mousselines de Saumon” (No. [797]) apply in all circumstances to [Mousselines] of Sole. I shall therefore refrain from repeating the recipe, since, the quantities remaining the same, all that is needed is the substitution of the meat of sole for that of salmon. Thus, I shall only state here, by way of reminding the reader, that these excellent preparations admit of all the fish sauces and garnishes, and that they may also be accompanied by all purées of fresh vegetables.

[907—TURBAN DE FILETS DE SOLES A LA VILLARET]

Raise the fillets of three soles; flatten them slightly with a moistened beater, and trim them very straight on either side.

Liberally butter a medium-sized [savarin-mould]. Lay the fillets aslant in this mould, with their tail-ends over-reaching its inner edge and their other ends projecting over its outer edge; slip a fine slice of truffle between each, and let them slightly overlap one another.

When the mould is completely lined with the fillets of sole, fill it up with lobster [mousseline] forcemeat. Gently tap the mould on a folded napkin lying on the table, with the object of settling the forcemeat, and then draw the overhanging ends of the fillets across the latter.

Set to poach in a [bain-marie] in a moderate oven.

This done, take the mould out of the [bain-marie]; let it stand for a few minutes, and then turn it upside-down upon the dish. Leave it to drain; soak up the liquid that has leaked out on to the dish; take off the mould, and moisten the surface of the fillets by means of a small brush dipped in melted butter. The object of this last measure is to glaze the fish and to remove therefrom the froth resulting from its poached albumen.

Now garnish the centre of the moulding with shrimps’ tails, mushrooms, poached milt, and slices of truffle, the whole cohered by means of Béchamel sauce finished with lobster butter.

[304]
]Send a sauceboat of Béchamel sauce, finished with lobster butter, to the table at the same time as the fish.

[908—TURBAN DE FILETS DE SOLES ET SAUMON VILLARET]

Proceed as in the preceding recipe, but alternate the fillets of sole with very red slices of salmon of the same size as the fillets.

The combination yields an excellent result, and the varying strips of white and orange which constitute the body of the moulded crown lend sightliness to the dish.

N.B.—The designation “à la Villaret,” relating to the crown alone, in no wise affects the constituents of the garnish; these may either remain the same as those of the preceding recipe, or may be replaced by something similar. The sauce alone remains unalterable, and this should be a good Béchamel finished with lobster butter.

[909—TIMBALE DE FILETS DE SOLES CARDINAL]

For ten people, prepare a timbale crust (No. [2394]) the diameter of which should be greater than the height; line it with fine, short paste, and decorate it with noodle paste.

Raise the fillets of three medium-sized soles, flatten them slightly; coat them with whiting forcemeat prepared with crayfish butter, and roll them into scroll-form. Also prepare ten small slices of the meat of a medium-sized ordinary or spiny lobster’s tail, ten small grooved and cooked mushrooms, fifteen slices of truffle, and three-quarters pint of Cardinal sauce finished with a lobster butter.

When about to serve, lay the poached, rolled fillets of sole (well drained) in a circle round the bottom of the timbale; put the slices of lobster and the mushrooms in the centre, and cover the whole with Cardinal sauce.

Set upon the sauce, just over the centre of the timbale, a large, grooved mushroom (cooked and kept very white), and encircle the latter with fifteen slices of truffle.

Place the timbale, thus garnished, on a folded napkin lying on a dish, and serve at once.

[910—TIMBALE DE FILETS DE SOLES CARMÉLITE]

Prepare (1) a timbale crust as above; (2) a lobster à la New-burg made from raw lobster (No. [948]); (3) twelve rolled fillets of sole stuffed with fish forcemeat finished with lobster butter; (4) three oz. of sliced truffles.

Poach the rolled fillets in fish [fumet]; slice the meat of the lobster’s tail, and put the poached fillets, the slices of lobster [305] ]and the slices of truffle into the lobster sauce. Heat the whole well, without boiling; pour the sauce and garnish into the timbale crust, and deck the top with twelve fine slices of truffle.

Dish the timbale on a folded napkin, and serve instantly.

[911—TIMBALE DE FILETS DE SOLES GRIMALDI]

Prepare:—(1) A rather deep timbale crust, and decorate it with noodle paste. (2) Cook, as for bisque, twenty-four small [langoustines]; wrench off their tails; cut them into two lengthwise, and keep them hot in butter. (3) Finely pound the [langoustines]’ carapaces, and add thereto one-third pint of fine Béchamel. Rub through a fine sieve first, and then through tammy. Put the resulting cullis into a saucepan, and heat without boiling it; intensify the seasoning; add a few tablespoonfuls of cream, little by little; put the prepared tails in the cullis, and keep the latter in the [bain-marie]. (4) Cut four oz. of [blanched] and somewhat stiff macaroni into pieces, and add thereto one-sixth pint of cream and three oz. of sliced truffle. Heat until the macaroni has completely absorbed the cream; thicken with one-sixth pint of Béchamel sauce finished with fish [fumet]; add one and one-half oz. of butter cut into small lumps, and keep hot. (5) Coat sixteen fillets of sole with truffled fish forcemeat; roll the fillets into scroll-form, and, at the last minute, poach them in fish [fumet].

To garnish the timbale, spread a layer of macaroni on the bottom thereof, lay half of the rolled fillets upon the macaroni, and cover these with half of the [langoustines]’ tails in the cullis.

Repeat the procedure, in the same order, with what is left of the garnishes, and finish the timbale with a layer of the [langoustines]’ tails.

Set the timbale on a folded napkin lying on a dish, and serve immediately.

[912—TIMBALE DE FILETS DE SOLES CARÊME]

Flatten the fillets of three medium-sized soles, and trim them neatly.

Liberally butter a pound-cake mould, and line it with the fillets, placing them side by side with their tails lying round the centre of the bottom of the mould, and their opposite ends projecting above the brim. Press them well, that they may take the shape of the mould.

Completely coat the fillets with a layer, one-half inch thick, of fish forcemeat.

Put the mould in the front of the oven for a few minutes [306] ]in order to poach the forcemeat, which, in adhering to the fillets, gives the required firmness to the timbale.

When the forcemeat has been poached and is stiff, withdraw the timbale from the oven, and cut off the pieces of fillet that project above the edges of the mould. Fill the timbale to within one-third inch of its brim with a garnish of shrimps and poached oysters and mussels, small button-mushrooms, and slices of truffle, all of which should be cohered with a thick and highly-seasoned Béchamel sauce. Cover this garnish with the projecting pieces of fillets, already cut off, and close the timbale by means of a thin layer of that forcemeat which served in coating the fillets. Poach for thirty minutes in a [bain-marie] and in a moderate oven. After taking the timbale out of the [bain-marie], let it stand for a few minutes; overturn it on a round dish; take off the mould; deck it on top with a garland consisting of six little [paupiettes] of salmon, each stuffed with a crayfish tail, and surmounted by an encrusted crayfish carapace.

Serve a Nantua sauce separately.

[913—TIMBALE DE FILETS DE SOLES MARQUISE]

For a timbale large enough for ten people, prepare:—

1. An even or fluted timbale crust.

2. A garnish consisting of twelve rolled or folded fillets of sole poached in fish [fumet], twelve poached oysters (cleared of their beards), twenty-four small quenelles of salmon, and twenty slices of truffle.

Heat this garnish after having added a few drops of fish [fumet] to it, and then thicken it with one-half pint of white-wine sauce prepared with paprika.

Put the above garnish into the timbale, which should be very hot; set the latter on a folded napkin, and serve at once.

[914—The Preparation of PAUPIETTES OF FILLETS OF SOLE SALMON, &c.]

The [paupiettes] (or fillets rolled after the manner of a scroll) are served either as entrées like fillets of sole, of which they are but a special kind, or as a garnish. For the second purpose, not only should they be smaller than for the first, but very small fillets are generally selected for the preparation of the [paupiettes].

In order to make [paupiettes], first remove the nervous film from the outside surfaces of the fillets, and then slightly flatten the latter with the blade of a large knife; trim them on both sides, and coat them on their flayed side with a thin layer of fish forcemeat, truffled or not, in accordance with the requirements.

[307]
]Now roll them into scroll-form; smooth the forcemeat that projects from the top end, and the [paupiettes] are done.

Stand them upright in a buttered sautépan to poach, and take care to place them snugly together lest they lose their shape while the operation is in progress. Moisten them with sufficient fish [fumet] (No. [11]) to cover them; poach them in a moderate oven, and remember, as in the case of fillets of sole, not to let the poaching-liquor boil.

All the garnishes and sauces suited to fillets of sole likewise obtain with [paupiettes], provided the difference in their shape be taken into account when dishing up.

For salmon [paupiettes], cut slices two-thirds inch wide, one-half inch thick, and the length of a fillet of sole, from a skinned fillet of salmon. In view of the unusual fragility of salmon’s flesh, the slices of fillets should be carefully flattened in order to give them the width and thickness of a fillet of sole. This done, spread forcemeat on them, and roll them as explained above.