473. MATELOTTE OF SOLES, A LA PLESSY.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 15 min Total: 15 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Soles
Forcemeat and decoration
Bacon and wine
Garnish
Instructions (14)
  1. Bone, stuff and bake a pair of large soles, as described in the preceding directions.
  2. When done, put them in press between two earthenware dishes.
  3. As soon as they have cooled, mask them over with some fish quenelle forcemeat, coloured with lobster coral.
  4. Smooth them over with the blade of a large knife, dipped in hot water.
  5. Place the soles carefully on a silver dish buttered for the purpose.
  6. Ornament the centre of each sole with a bold decoration, composed of truffles.
  7. Cover them with some very thin layers of fat bacon.
  8. Moisten with a glass of French white wine.
  9. Put them in the oven for about a quarter of an hour, in which time they will be done.
  10. Remove the bacon.
  11. Glaze them slightly.
  12. Garnish them round with a Parisian sauce (No. 46), with the addition of some fine white muscles.
  13. Place round the Matelotte a border of fried smelts, previously boned and stuffed with forcemeat.
  14. Serve.
Original Text
473. MATELOTTE OF SOLES, A LA PLESSY. Bone, stuff and bake a pair of large soles, as described in the preceding directions, and when done, put them in press between two earthenware dishes; as soon as they have cooled, mask them over with some fish quenelle forcemeat, coloured with lobster coral; smooth them over with the blade of a large knife, dipped in hot water; then place the soles carefully on a silver dish buttered for the purpose, and after ornamenting the centre of each sole with a bold decoration, composed of truffles; cover them with some very thin layers of fat bacon; moisten with a glass of French white wine, and put them in the oven for about a quarter of an hour, in which time they will be done. Remove the bacon, glaze them slightly, and garnish them round with a Parisian sauce (No. 46), with the addition of some fine white muscles; place round the Matelotte a border of fried smelts, previously boned and stuffed with forcemeat, and serve.
Notes
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