SOLE A LA MAITRE D'HOTEL
Simmer fillets of sole for six minutes in salted and acidulated
water to cover. Drain and serve with Maitre d'Hotel Sauce.
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FILLETS OF SOLE A LA MAITRE D'HOTEL
Put the fillets into a buttered baking-tin, sprinkle with salt
and lemon-juice, cover with buttered paper, and cook in a hot oven
for six minutes. Put the bones and trimmings of the fish into a
saucepan with cold water to cover and simmer slowly. Cook together
one tablespoonful of butter and two of flour, add the strained fish
stock, and cook until thick, stirring constantly. Add one-fourth
cupful of cream, reheat, take from the fire, add a tablespoonful
of minced parsley, a dash of lemon-juice, and salt and pepper to
season. Arrange the fillets on a hot platter, drain the liquid
from the pan into the sauce, pour over the fish, and serve.
FILLETS OF SOLE A LA MARECHALE
Season the prepared fillets with salt, pepper, and lemon-juice,
and cover with a thin coating of Bechamel Sauce. Put on ice for
an hour, dip in crumbs, then in beaten egg, then in crumbs, and
saute in clarified butter, drain, and serve with Bechamel Sauce.
SOLE A LA NORMANDY--I
Make a stuffing of bread-crumbs, sweet
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herbs, oysters, mushrooms, truffles, and a quarter of a pound of
ham, all chopped very fine and mixed to a paste with stock.
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