Entrée of Soles

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

Soles

good-sized soles ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]

Simmering liquid and seasoning

a little fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Sauce

button onions ↝ Onions, raw [Vegetables and Vegetable Products]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
egg balls ↝ Egg, whole, raw [Eggs and omelets]
pickle cucumbers scooped round ↝ Pickles, cucumber, sour [Vegetables and Vegetable Products]
slices of sweetbreads ↝ Sweetbreads [Liver and organ meats]
good strong cullis
lobster spawn ↝ Lobster [Shellfish]

Instructions (8)

Clean and fillet good-sized soles.
Roll them up.
Put them into a stewpan.
Add a little fresh butter, lemon juice, pepper, and salt.
Simmer them over a slow fire till done.
Serve them up with a sauce over, made of button onions, mushrooms, egg balls, pickle cucumbers scooped round, slices of sweetbreads, and good strong cullis coloured with lobster spawn.

Alternative Preparation

The fillets may be fried.
Serve them up with the sauce around.

Original Text

Entrée of Soles.

Let good-sized soles be cleaned and filletted; roll them up, put them into a stewpan, add a little fresh butter, lemon juice, pepper, and salt, and simmer them over a slow fire till done. Serve them up with a sauce over, made of button onions, mushrooms, egg balls, pickle cucumbers scooped round, slices of sweetbreads,[29] and good strong cullis coloured with lobster spawn.

N. B. The above fillets may be fried, and served up with the sauce round.

Notes

—