Sole à la Colbert

The "Queen" cookery books. No. 8. Bre... · S. Beaty-Pownall · 1902

Source: The "Queen" cookery books. No. 8. Breakfast and Lunch Dishes
Time: Cook: 12 min Total: 12 min
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (10)

Sole ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
crumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
hot fat
maître d'hôtel butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
d'Uxelle mixture ↝ Vegetable mixture, dried [Not included in a food category]
mayonnaise of any kind ↝ Mayonnaise, regular [Mayonnaise]
tomato cream ↝ Soup, cream of tomato [Soups, cream-based]
water-cress ↝ Water, tap [Tap water]

Instructions (10)

Remove the brown skin and trim the fish.
Run your knife down each side of the backbone to within an inch of the head and tail, slipping the blade along under the flesh to loosen but not remove the fillets.
Break the backbone in two or three places with the haft of your knife.
Egg, crumb, and fry in plenty of hot fat in the usual way for ten or twelve minutes.
When cooked, the edges of the cuts will have curled away from the bone, which you now remove.
Drain the fish well on a clean cloth.
Replace the bone with a pat of maître d'hôtel butter.
Sprinkle with salt, and serve at once very hot.
Alternatively, fill the opening with a d'Uxelle mixture and leave till quite cold.
Stand on ice till wanted, and serve with either mayonnaise of any kind, or tomato cream, and a garnish of water-cress.

Original Text · last edited 4 days ago

Sole à la Colbert.—Remove the brown skin and
trim the fish, then run your knife down each side of
the backbone to within an inch of the head and tail,
slipping the blade along under the flesh to loosen
but not remove the fillets, breaking the backbone in
two or three places with the haft of your knife.
Now egg, crumb, and fry in plenty of hot fat in the
usual way for ten or twelve minutes. The edges
of the cuts will, when cooked, have curled away from
the bone, which you now remove, draining the fish
well on a clean cloth, and replacing the bone with
a pat of maître d'hôtel butter; sprinkle with salt,
and serve at once very hot. The opening can, if
preferred, be filled with a d'Uxelle mixture and left
till quite cold, when it may be stood on ice till
wanted, and served with either mayonnaise of any
kind, or tomato cream, and a garnish of water-cress.

Notes

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