WATER SOUCHET OF FILLETS OF SOLES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (2)
for serving
Instructions (6)
  1. Having filleted the soles and trimmed the fillets, take hold of each and fold one end over the other.
  2. Batter the ends together with the handle of a knife.
  3. Pare off any rough fragments that may remain about them.
  4. Place them in circular order in a stewpan, three hours over than the souchet, prepared in the usual manner with the bones and trimmings, &c.
  5. Let the fillets thus arranged boil for five or six minutes.
  6. Ascertain that they are done, and serve them in a water-souchet dish with parsley roots and leaves, previously prepared for that purpose.
Original Text
WATER SOUCHET OF FILLETS OF SOLES. HAVING filleted the souls and trimmed the fillets, take hold of each and fold one end over the other; batter the ends together with the handle of a knife, pare off any rough fragments that may remain about them, and place them in circular order in a stewpan, three hours over than the souchet, prepared in the usual manner with the bones and trimmings, &c. Let the fillets thus arranged boil for five or six minutes; ascertain that they are done, and serve them in a water-souchet dish with parsley roots and leaves, previously prepared for that purpose. Water souchets of fillets of trout, char, and indeed of almost every species of the more delicate kinds of fresh-water fish, are made according to the foregoing directions.
Notes
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