470. SOLES, A LA PARISIENNE.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

a pair of large soles ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]
some quenelle forcemeat of whitings mixed with some chopped fine-herbs
two glasses of white wine ↝ Wine, white [Wine]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
stiffly-reduced Allemande sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a Parisian ragout (No. 203)
a border of large cray-fish
glazed croutôns

Instructions (10)

Trim a pair of large soles, slit them down the back, and take the bone out.
Line the soles with some quenelle forcemeat of whitings mixed with some chopped fine-herbs.
Put them on a buttered saucepan, season with pepper and salt, and moisten with two glasses of white wine.
Cover with a buttered paper, and put them in the oven to bake.
When done, put them in press between two earthen dishes, and set them in the larder to cool.
In the mean time prepare some stiffly-reduced Allemande sauce.
After neatly trimming the soles, cover them all over with the Allemande sauce.
When the sauce, by getting cold, has set firmly upon them, cover them with eggs and bread-crumbs.
Fry them of a fine light colour.
Dish them up, and garnish with a Parisian ragout (No. 203), place round them a border of large cray-fish and glazed croutôns, and send to table.

Original Text

470. SOLES, A LA PARISIENNE.
Trim a pair of large soles, slit them down the back, and take the bone out; line the soles with some quenelle forcemeat of whitings mixed with some chopped fine-herbs; put them on a buttered saucepan, season with pepper and salt, and moisten with two glasses of white wine, cover with a buttered paper, and put them in the oven to bake. When done, put them in press between two earthen dishes, and set them in the larder to cool. In the mean time prepare some stiffly-reduced Allemande sauce, with which, after neatly trimming the soles, cover them all over; and when the sauce, by getting cold, has set firmly upon them, cover them with eggs and bread-crumbs; fry them of a fine light colour, dish them up, and garnish with a Parisian ragout (No. 203), place round them a border of large cray-fish and glazed croutôns, and send to table.

Notes

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