1127. FILLETS OF SOLES, A LA MAITRE D'HOTEL

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 10 min Total: 10 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

clarified butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
chopped parsley ↝ Parsley, raw [Not included in a food category]
a little lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
Maître-d’hôtel sauce (No. 43) ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (6)

Trim the fillets neatly.
Take hold of both ends (keeping the whitest side uppermost), and bring them together, one overlaying the other.
Place them in a sautapan with some clarified butter, season with pepper and salt, chopped parsley, and a little lemon-juice.
Simmer them over the fire for ten minutes.
When done, drain and dish them up in a close circle.
Pour some Maître-d’hôtel sauce (No. 43) over them, and serve.

Original Text

1127. FILLETS OF SOLES, A LA MAITRE D'HOTEL.
TRIM the fillets neatly, take hold of both ends (keeping the whitest side uppermost), and bring them together, one overlaying the other; then place them in a sautapan with some clarified butter, season with pepper and salt, chopped parsley, and a little lemon-juice; simmer them over the fire for ten minutes, and when done, drain and dish them up in a close circle; pour some Maître-d’hôtel sauce (No. 43) over them, and serve.
Note.—Fillets of soles prepared as the foregoing, may also be served with either of the following sauces:—Ravigotte, Italian, Aurora, Pas-calme, Crayfish, Oyster, Shrimp, and Dutch.

Notes

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