337. SOUP OF FILLETS OF SOLES A LA BAGRATION

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (9)
  1. Fillet three large soles, and place the fillets lengthwise in a sauta-pan with about two ounces of clarified butter.
  2. Season them with a little pepper and salt, and some lemon-juice.
  3. Cover them with a round of buttered paper, and set them in the oven, or on a stove-fire, for ten minutes, when they will be done.
  4. Take the fillets up, and set them in press between two dishes, and when cold, with a round tin cutter, stamp them out into small scallops, and place them in a small stewpan in the larder until wanted.
  5. Make some quenelle of the fillets of one large sole, colour it with some lobster coral, and mould it with two teaspoonsful into very small quenelles, which, when poached, place with the scallops of soles.
  6. To these add about three dozen blanched muscles.
  7. Mix with these ingredients about two quarts of the same kind of soup-sauce as used for the preceding soup.
  8. When about serving it up for table, place the scallops of soles, the muscles, and the red quenelles (first warmed in a small quantity of the soup) into the tureen.
  9. Then mix in with the soup a tablespoonful of chopped and parsley, pour it on to the scallops, &c., and serve.
Original Text
337. SOUP OF FILLETS OF SOLES A LA BAGRATION. FILLET three large soles, and place the fillets lengthwise in a sauta-pan with about two ounces of clarified butter, season with a little pepper and salt, and some lemon-juice; cover them with a round of buttered paper, and set them in the oven, or on a stove-fire, for ten minutes, when they will be done. Take the fillets up, and set them in press between two dishes, and when cold, with a round tin cutter, stamp them out into small scallops, and place them in a small stewpan in the larder until wanted. Make some quenelle of the fillets of one large sole, colour it with some lobster coral, and mould it with two teaspoonsful into very small quenelles, which, when poached, place with the scallops of soles; to these add about three dozen blanched muscles. Mix with these ingredients about two quarts of the same kind of soup-sauce as used for the preceding soup, and when about serving it up for table, place the scallops of soles, the muscles, and the red quenelles (first warmed in a small quantity of the soup) into the tureen, and then mix in with the soup a tablespoonful of chopped and parsley, pour it on to the scallops, &c., and serve.
Notes
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