1128. FILLETS OF SOLES, A LA VENITIENNE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
For the fillets
For seasoning the fillets
For the preparation to be cut
For frying
For the center
For the sauce
Instructions (3)
  1. Fillet four soles, trim the fillets, and place one half in a sautapan, with some clarified butter, lemon-juice, pepper and salt, in the manner directed in the foregoing case; simmer the remainder (without trimming them) also with the same seasoning; when they are done, drain them upon a plate, and allow these to cool.
  2. Cut up the latter into small dice, mix them with some reduced Allemande sauce, and season with two ounces of grated Parmesan cheese, mignonette-pepper, and grated nutmeg; spread this preparation cut upon an earthen dish, about the sixth part of an inch thick, and when it has become firm by cooling, cut it up into pieces about the size and shape of the fillets, and bread-crumb these in the usual manner.
  3. Just before sending to table, simmer the fillets over the stove, and fry the croquettes in plenty of clean hog’s-lard, made hot for the purpose; when done, drain both upon a napkin, and dish them in a close circle, placing alternately the croquettes and fillets; fill the centre with small quenelles of whitings; pour some Venetian sauce (No. 26) over these and the white fillets only, and serve.
Original Text
1128. FILLETS OF SOLES, A LA VENITIENNE. FILLET four soles, trim the fillets, and place one half in a sautapan, with some clarified butter, lemon-juice, pepper and salt, in the man-ner directed in the foregoing case; simmer the remainder (without trimming them) also with the same seasoning; when they are done, drain them upon a plate, and allow these to cool. Then, cut up the latter into small dice, mix them with some reduced Allemande sauce, and season with two ounces of grated Parmesan cheese, mignonette-pepper, and grated nutmeg; spread this preparation cut upon an earthen dish, about the sixth part of an inch thick, and when it has become firm by cooling, cut it up into pieces about the size and shape of the fillets, and bread-crumb these in the usual manner. Just before sending to table, simmer the fillets over the stove, and fry the cro-quettes in plenty of clean hog’s-lard, made hot for the purpose; when done, drain both upon a napkin, and dish them in a close circle, placing alternately the croquettes and fillets; fill the centre with small quenelles of whitings; pour some Venetian sauce (No. 26) over these and the white fillets only, and serve.
Notes
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