Sauce For Fillets Of Sole A La Corrente

Put the bones from the fish in a pan with a quarter of a pint of white wine and one and a half pints of cold water, six peppercorns, a bunch of herbs, a pinch of salt, and one large onion sliced. Boil for about fifteen minutes, then mix on to two ounces of flour and two ounces of butter; stir till it boils, then add a quarter of a pint of cream, a few drops of lemon juice, and the liquor from the fillets; tammy and use.

Border For Fillets Of Sole A La Corrente

Butter a Breton border, mould and dust it all over with lobster coral, and fill it with white fish farce (see recipe 'Fish Farce for Border') by means of pipe and bag, and poach for fifteen to twenty minutes.

Fillets Of Sole A La Clementine Filets De Sole A La Clementine

Take the fillets from the fish, remove the skin and any bones, and cut the fillets in lengths sufficient for one person; bat these out with a chopping knife, which should be kept wet by dipping it in cold water, and place them in a buttered saute pan; season them with a little salt and mignonette pepper; sprinkle with a little lemon juice, chopped parsley, a little coral or coralline pepper, and a little chopped mushroom (using white ones if possible), a very little eschalot, a wineglass of white wine; put a well-buttered paper over, and stand the pan in the oven or on the side of the stove for about twelve minutes, then dish up the fillets straight down the dish, and pour Clementine sauce round the base and serve hot for dinner or luncheon.

Fillets Of Sole In Curry A La Midas Filets De Sole En Kari A La Midas

Remove the skin and fillets from a large fresh sole, bat the fillets out with a cold wet chopping knife, and if large cut each fillet into two, season them on the dark side with a little salt and ground ginger, trim them neatly, sprinkle them well with strained lemon juice, and place them in a buttered saute pan, cook them in a moderate oven for about twelve minutes, when they should be quite white and firm; then take up, dish the fillets on a border of fish farce, pour over them some sauce prepared as below, fill up the centre with boiled rice that is sprinkled with coralline pepper or lobster coral, garnish the dish with the prepared or fresh crayfish (see recipe 'Turbot a la Chambord'), and serve while quite hot for a fish entree for dinner or luncheon.

Sauce For Fillets Of Sole A La Midas

Fry four peeled and sliced onions with two ounces of butter, a pinch of chopped bayleaf, thyme, and a saltspoonful of coralline pepper for fifteen to twenty minutes, then add to it a tablespoonful of Marshall's Curry Powder, a dessertspoonful of chutney, a pinch of ground cinnamon, two tablespoon-fuls of grated cocoanut, the bones from the sole, one large tablespoonful of strained lemon juice, two ounces of Marshall's Creme de Riz, a pint and a half of good-flavoured fish stock, one ounce of glaze; stir all together till it boils, and let it simmer for about forty minutes, then remove the fish bones and rub the remainder through the tammy; re-warm in the bain-marie, add the strained gravy from the fillets, and use while quite hot.