1132. PAUPIETTES OF FILLETS OF SOLES, A LA CARDINAL.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 20 min Total: 20 min
Yield
4.0 paupiettes
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (17)
  1. Trim the fillets of four large soles.
  2. Spread them upon a napkin.
  3. Garnish each with a layer of quenelle force-meat of whiting mixed with some lobster coral.
  4. Roll each fillet up in the form of a small barrel.
  5. Spread four sheets of letter-paper with butter.
  6. Place four paupiettes in each sheet of paper.
  7. Squeeze some lemon-juice over them.
  8. Roll them up tightly to keep them in shape.
  9. Place these rolls of paupiettes in a sautapan.
  10. Put them in the oven to bake for about twenty minutes.
  11. Remove the papers.
  12. Drain the paupiettes upon a napkin.
  13. Pare off the ends with a sharp knife.
  14. Dish them up on their sides, side by side, in a close circle, so as to show the coral.
  15. Fill the centre with some Cardinal ragout (No. 200).
  16. Pour some of the sauce over the fillets.
  17. Serve.
Original Text
1132. PAUPIETTES OF FILLETS OF SOLES, A LA CARDINAL. TRIM the fillets of four large soles; spread them upon a napkin, garnish each with a layer of quenelle force-meat of whiting mixed with some lobster coral, and roll each fillet up in the form of a small barrel; spread four sheets of letter-paper with butter, then place four paupiettes in each, squeeze some lemon-juice over them, and roll them up tightly to keep them in shape. Place these rolls of paupiettes in a sautapan, and put them in the oven to bake for about twenty minutes, then remove the papers, drain the paupiettes upon a napkin, pare off the ends with a sharp knife, and dish them up on their sides, side by side, in a close circle, so as to show the coral; fill the centre with some Cardinal ragout (No. 200), pour some of the sauce over the fillets, and serve.
Notes
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