Sole And Smelts Fried Sole Et Eperlans Frits

Remove the skin and fins from a nice fresh sole, wash it well in cold salt water, and dry it in a clean cloth, flour it well, then dip it into whole beaten- up raw egg, and fry it in clean boiling fat or lard for ten to twelve minutes, when it should be a nice golden colour; take up with a slice and drain on a rack, dish up on a dish-paper, garnish with smelt prepared as below, and serve with any nice sauce for dinner or luncheon. It can be served without sauce as a breakfast dish, or can be eaten cold, if fried in oil.

Smelts For Garnish

Remove the fins from some nice fresh smelts, but do not wash them, dry them in a cloth, flour and egg them in the same manner as the sole, and fry them in clean boiling fat for six or eight minutes, till a nice golden colour; drain and use as directed.

Sole A La Monico - Sole A La Monico

Trim and skin the sole and remove the head; slit it along the centre of the backbone, making sure that the knife cuts the flesh right to the bone, and then pass the knife horizontally between the fillet and the bone on each side of the slit; do the other side of the sole in a similar manner and remove the bone, taking care not to break the fish. Well butter the dish on which the fish is to be served, place the fish thereon, and season the inside of it with a little pepper and salt, and arrange a Fish farce (vol. i.) in the inside of the fish by means of a forcing bag and pipe; the farce must be made in quantity according to the size of the fish; close up the fillets together as neatly as possible, sprinkle the juice of a lemon and a tablespoonful of white wine over the sole, cover it with a well-buttered paper; place the dish in a tin containing boiling water, and put it in the oven for fifteen to eighteen minutes according to the size of the fish. When the sole is ready to serve, pour some Monico sauce over the fish, sprinkle it with a little finely chopped parsley and a little lobster coral or coralline pepper, and serve the rest of the sauce in a boat.

Sole A La Bon Homme - Sole A La Bon Homme

Remove the skin from a nice fresh sole, trim off the fins, head, and tail, and wash it well in cold salted water, dry it thoroughly in a cloth, split the underneath fillets straight down with the point of the knife, break the bone about an inch from the tail and head, remove the bone and till up the space with the prepared farce; place the sole on a well-buttered dish on which it is to be served, with the farced side down-wards, sprinkle over it a little strained lemon juice, and salt; cover with a buttered paper, and cook in a moderate oven for about fifteen minutes, then take up, pour over it some Bon Homme sauce, brown with the salamander, sprinkle over it a little of Marshall's Coralline Pepper, cleanse the edges of the dish, stand it on another on a folded napkin, and serve boiling hot for dinner or luncheon.