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Page:Mrs Beeton's Book of Household Management.djvu/447

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Ingredients.—1 medium-sized sole, ¾ of a pint of good brown sauce, No. 233, 1 tablespoonful of sherry, 1 tomato, 12 button mushrooms, 1 egg, breadcrumbs.

Method.—Wash and skin the sole, and cut into 4 or 5 pieces. Brush each piece over with egg, coat with breadcrumbs, and fry in hot fat. Have ready the brown sauce in a stewpan, put in the pieces of fish, tomato and mushrooms, cover closely, and cook very gently for 20 minutes. Remove the fish carefully, and arrange it on a hot dish in the form of a whole sole. Add the sherry to the sauce, season to taste, strain over the fish, garnish with the mushrooms, and serve.

Time.—½ hour. Average Cost, 2s. 6d. to 2s. 9d. Sufficient for 3 or 4 persons. Seasonable at any time.

644.—SOLE, FILLETS OF, IN CASES. (Fr.Filets de Sole en Surprise.)

Ingredients.—2 medium-sized soles, 1 small carrot (sliced), 1 bay-leaf, 1 glass of Chablis, 1½ ozs. of butter, ½ a pint of milk, 2 ozs. of grated Parmesan cheese, 2 ozs. of flour (sifted), 3 eggs, salt and pepper to taste, soufflé cases.

Method.—Skin and fillet the soles. Cut up the bones, and cook in the milk with the sliced carrot and bay-leaf. Cut the fillets in halves, roll up, and place them in a buttered sauté-pan. Season with pepper and salt, moisten with the wine, cover with buttered paper, and poach in the oven for about 8 minutes. Prepare a soufflé mixture in the following manner: Strain the milk into a clean stewpan, add the remainder of butter, and bring to the boil, stir in the flour whilst boiling, and work vigorously with a wooden spoon or spatula until the panada leaves the sides of the pan, then add the grated cheese, and season with cayenne. Let the ingredients cool a little, and stir in the yolks of the 3 eggs and the whites of two, previously whisked to a stiff froth. Butter some small china or paper soufflé cases, put a dessertspoonful of the mixture in each, and upon this place ½ a fillet of sole with a little of the liquor of the fish. Fill up each case with the soufflé mixture, and bake in a moderate oven for about 15 minutes. Dish up and serve hot.

Note.—If preferred, this dish may be baked in one soufflé dish, sufficently large to hold the above quantity.

Time.—¾ of an hour. Average Cost, 4s 3d. Sufficient for 8 persons, allowing 2 small soufflés for each. Seasonable at any time.


Ingredients.—2 rather small soles, 1 oz, of butter, 1 teaspoonful of