TURBAN OF FILLETS OF SOLES, A LA XIMENES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Turban base
Garnish
Instructions (14)
  1. Turn the fillets of four middle-sized soles, half with red tongue, and the remainder with thin scallops of green Indian gherkins.
  2. Prepare some quenelle force-meat with four whitings.
  3. Make a cylindrical foundation with part of the force-meat in the manner described for the fillets of fowls à la Prince de Galles.
  4. Spread a coating of force-meat over this foundation.
  5. Place the fillets of soles round the foundation in a slanting position, alternating those decorated with tongue with the others.
  6. Turn the fillets neatly under the base, and securely fasten them inside the cylinder with the point of a knife and a little force-meat.
  7. Cover the turban with thin layers of fat bacon.
  8. Fasten a band of buttered paper round the turban with string.
  9. An hour before dinner-time, put the turban in the oven to be baked.
  10. When it is done, remove the paper and bacon.
  11. Place the turban carefully on its dish.
  12. Garnish the centre with a ragout of muscles (No. 197).
  13. Pour some Tomata sauce (No. 22) round the base.
  14. Serve.
Original Text
TURBAN OF FILLETS OF SOLES, A LA XIMENES. TURN the fillets of four middle-sized soles contisés, half with red tongue, and the remainder with thin scallops of green Indian gherkins; prepare some quenelle force-meat with four whitings, with part of which make a cylindrical foundation in the manner described for the fillets of fowls à la Prince de Galles. Spread a coating of force-meat over this, and then place the fillets of soles round it in a slanting position, alternating those decorated with tongue with the others; the fillets must be neatly turned under the base, and securely fastened inside the cylinder with the point of a knife and a little force-meat. Cover the turban with thin layers of fat bacon, and fasten a band of buttered paper round it with string. An hour before dinner-time, put the turban in the oven to be baked; when it is done, remove the paper and bacon, place the turban carefully on its dish, garnish the centre with a ragout of muscles (No. 197), pour some Tomata sauce (No. 22) round the base, and serve.
Notes
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