Add stock if
necessary to make the required quantity of sauce, and thicken with
two tablespoonfuls each of butter and flour cooked together. Pour
the sauce over, sprinkle with crumbs, dot with butter, and brown
in the oven.
FILLETS OF SOLE A LA VENITIENNE--I
Put the prepared fillets into a buttered pan
[Page 393]
with salt, pepper, nutmeg, a chopped onion, and half a cupful of
white wine. Cover and cook for ten minutes. Add two cupfuls of
stock and thicken with a tablespoonful each of butter and flour
cooked together. Take from the fire, add the yolks of four eggs
beaten with the juice of half a lemon, and two tablespoonfuls of
butter. Pour the sauce over the fish, sprinkle with chopped parsley,
and serve.
FILLETS OF SOLE A LA VENITIENNE--II
Simmer the fillets for ten minutes in a saucepan with clarified
butter, lemon-juice, white pepper, and salt. Simmer other fillets
without trimming in the same manner. Drain and cool. Cut the untrimmed
fillets into dice, mix with thick Allemande Sauce, grated Parmesan
cheese, and salt, white pepper, and grated nutmeg to season. Spread
this preparation very thinly on an earthen dish, and when it is
cool cut into pieces the size and shape of the fillets; dip in
crumbs, then in egg, then in crumbs, and fry in fat to cover.
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