Fillets of Plaice à la Duchesse

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (18)
  1. Skin a nice plaice and remove the fillets.
  2. Cut these across into pieces each sufficient for one person.
  3. Bat them out with a wet knife.
  4. Trim them neatly.
  5. Put them into a buttered sauté pan.
  6. Sprinkle a little lemon juice over each fillet.
  7. Sprinkle a little salt over each fillet.
  8. Put about one tablespoonful of water into the pan.
  9. Cover the fillets over with a buttered paper.
  10. Place the pan in the oven for ten or twelve minutes.
  11. Dish up the fillets in a round on the dish as cutlets are dished.
  12. Take as many fillets of anchovy as you have fillets of plaice.
  13. Bone and wash them.
  14. Sprinkle the inner side of each with hard-boiled yolk of egg which has been passed through a wire sieve.
  15. Roll up each fillet with the yolk of egg inwards.
  16. Sprinkle the top of each with a little chopped parsley.
  17. Sprinkle the top of each with a little cooked lobster coral pounded and passed through a sieve.
  18. Place one of these rolled fillets on each fillet of plaice.
Original Text
Fillets of Plaice à la Duchesse. (Filets de Plie à la Duchesse.) Skin a nice plaice and remove the fillets; cut these across into pieces each sufficient for one person, bat them out with a wet knife, trim them neatly and put them into a buttered sauté pan, sprinkle a little lemon juice over each fillet, also a little salt, put about one tablespoonful of water into the pan, cover the fillets over with a buttered paper, place the pan in the oven for ten or twelve minutes, then dish up the fillets in a round on the dish as cutlets are dished. Take as many fillets of anchovy as you have fillets of plaice, bone and wash them and sprinkle the inner side of each with hard-boiled yolk of egg which has been passed through a wire sieve; roll up each fillet with the yolk of egg inwards, and sprinkle the top of each with a little chopped parsley, and a little cooked lobster coral pounded and passed through a sieve; place one of these rolled fillets on each fillet of plaice,
Notes
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