Fillets of Sole in Cases à la Maître d’Hôtel

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)

sole ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
small paper case
salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
Maître d’Hôtel butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
thin glaze ↝ Carrots, glazed, cooked [Carrots]

Instructions (12)

Skin the sole, take off the fillets, bat them out well, trim them neatly
Season the skinned side with white pepper and salt
Roll up each fillet so that the seasoned side is inwards
Tie up each in a little band of buttered paper
Place them in a buttered stewpan
Pour a little lemon juice over the fillets
Put the cover on the pan, and place it in a moderate oven or on the side of the stove for twelve to fifteen minutes
Remove the paper from the fillets
Place each one in a small paper case which has been rubbed on the outside with salad oil and dried in the screen
When about to serve place on the top of each fillet a piece of Maître d’Hôtel butter about the size of an olive
Pour a few drops of thin glaze on the top of the butter
Dish the cases quickly on a dish-paper, and serve hot

Original Text

Fillets of Sole in Cases à la Maître d’Hôtel.
(Filets de Sole en Caisses à la Maître d’Hôtel.)

Skin the sole, take off the fillets, bat them out well, trim them neatly, season the skinned side with white pepper and salt, and roll up each fillet so that the seasoned side is inwards, tie up each in a little band of buttered paper, and place them in a buttered stewpan, pour a little lemon juice over the fillets, put the cover on the pan, and place it in a moderate oven or on the side of the stove for twelve to fifteen minutes; remove the paper from the fillets, and place each one in a small paper case which has been rubbed on the outside with salad oil and dried in the screen. When about to serve place on the top of each fillet a piece of Maître d’Hôtel butter about the size of an olive, pour a few drops of thin glaze on the top of the butter, dish the eases quickly on n dish-paper, and serve hot. These can be served for breakfast or luncheon, or as a dinner fish. Any liquor left over from the cooking of the fillets can be kept for fish stocks.

Notes

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