Fillets of Sole à la Chesterfield

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 15 min Total: 15 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (23)
for the fish
for the sauce
for coating and frying
for garnish
to serve with
Instructions (3)
  1. Take rather small fillets of sole and beat them out with a thick knife or bat; season with a little lemon juice, white pepper and salt, then cut each fillet in two pieces; have some fresh peeled potatoes cut about the size of a sherry cork; roll each piece of fish on one of these and then tie up in a little band of buttered paper; place the fillets in a pan with a wineglass of white wine and rather better than a quarter of a pint of white fish stock or water and a pinch of salt, let these cook for about fifteen minutes, then take up, and when cool remove the potatoes.
  2. Make a sauce with one ounce of butter and the same of flour, lightly fried; mix it with the stock the fish was cooked in (which must be rather better than a quarter of a pint) and a tablespoonful of cream; stir till it boils, then add about half an ounce of liver spawn* that has been pounded with half an ounce of butter; let this boil up in the sauce, keeping it stirred, then add a tiny dust of cayenne, mix in the raw yolk of an egg; do not let the sauce boil after the egg is added; pass through the tammy, then add a quarter of a pint of chopped shrimps or lobster and mix well; farce the fillets of sole with this sauce by means of a pipe and bag, then flour them and brush over with egg and bread crumbs twice; fry golden colour in boiling mutton fat or lard; dish on a napkin and garnish with fried parsley.
  3. Tomato sauce may be served in a boat with this dish.
Original Text
Fillets of Sole à la Chesterfield. (Filets de Sole à la Chesterfield.) Take rather small fillets of sole and beat them out with a thick knife or bat; season with a little lemon juice, white pepper and salt, then cut each fillet in two pieces; have some fresh peeled potatoes cut about the size of a sherry cork; roll each piece of fish on one of these and then tie up in a little band of buttered paper; place the fillets in a pan with a wineglass of white wine and rather better than a quarter of a pint of white fish stock or water and a pinch of salt, let these cook for about fifteen minutes, then take up, and when cool remove the potatoes. Make a sauce with one ounce of butter and the same of flour, lightly fried; mix it with the stock the fish was cooked in (which must be rather better than a quarter of a pint) and a tablespoonful of cream; stir till it boils, then add about half an ounce of liver spawn* that has been pounded with half an ounce of butter; let this boil up in the sauce, keeping it stirred, then add a tiny dust of cayenne, mix in the raw yolk of an egg; do not let the sauce boil after the egg is added; pass through the tammy, then add a quarter of a pint of chopped shrimps or lobster and mix well; farce the fillets of sole with this sauce by means of a pipe and bag, then flour them and brush over with egg and bread crumbs twice; fry golden colour in boiling mutton fat or lard; dish on a napkin and garnish with fried parsley. Tomato sauce may be served in a boat with this dish. See engraving at end of this Chapter.
Notes
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