Boiled Sole à la Française

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 (22)

Sole

the fish ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]
enough cold water to cover it ↝ Water, tap [Tap water]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
about a dessertspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
a buttered paper ↝ Rice paper [Crackers, excludes saltines]
a little piece of good butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little finely chopped parsley ↝ Parsley, raw [Not included in a food category]
the sauce (see below) ↝ Sauce, NFS [Dips, gravies, other sauces]
the hard-boiled yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
olive potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
three or four little patches of lobster coral ↝ Lobster [Shellfish]

Sauce

One and a half ounces of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pint of hot water ↝ Water, tap [Tap water]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
a small dust of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
two or three tablespoonfuls of thick cream

Garnish

the hard-boiled yolks of eggs that have been rubbed through a sieve ↝ Egg, yolk only, raw [Eggs and omelets]
olive potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
finely chopped parsley ↝ Parsley, raw [Not included in a food category]
three or four little patches of lobster coral ↝ Lobster [Shellfish]

Instructions (22)

Boiled Sole

Trim the fish and lay it in cold water with a little salt for about an hour.
Put the fish in a stewpan with enough cold water to cover it.
Add the juice of a lemon and about a dessertspoonful of salt.
Put a buttered paper over it and bring it gently to the boil.
Let it stand on the side of the stove for four or five minutes.
Place the cooked fish on the dish in which it is to be served.
Rub a little piece of good butter over it.
Sprinkle it over with a little finely chopped parsley.
Serve the sauce (see below) round, but not over, the sole.
Garnish outside this sauce lightly with the hard-boiled yolks of eggs that have been rubbed through a sieve.
Edge the dish with olive potatoes.
If you have any lobster coral, add three or four little patches of it to the prettiness of this dish.
Be sure to have the sauce ready when the sole is dished, as the whole should be sent to table very hot.

Sauce for Boiled Sole

Fry one and a half ounces of fine flour lightly in a stewpan with two ounces of butter.
Mix into this half a pint of hot water, the juice of half a lemon, a pinch of salt, and a small dust of cayenne.
Stir together till boiling.
Tammy and use.

Olive Potatoes for Garnish

Boil the potatoes plainly.
Cut them as near as possible to the shape and size of Spanish olives.
Lightly pour a very little warm butter over them.
Sprinkle with finely chopped parsley.
Use.

Original Text

Boiled Sole à la Française.
(Sole Bouillie à la Française.)
Trim the fish and lay it in cold water with a little salt for about an hour, then put it in a stewpan with enough cold water to cover it, add the juice of a lemon, about a dessertspoonful of salt, put a buttered paper over it and bring it gently to the boil; then let it stand on the side of the stove for four or five minutes, when cooked place it on the dish in which it is to be served, rub a little piece of good butter over it, and sprinkle it over with a little finely chopped parsley. Serve the sauce (see below) round, but not over, the sole, garnish outside this sauce lightly with the hard-boiled yolks of eggs that have been rubbed through a sieve and edge the dish with olive potatoes. If you have any lobster coral, three or four little patches of it add to the prettiness of this dish. Be sure to have the sauce ready when the sole is dished, as the whole should be sent to table very hot.
Sauce for Boiled Sole.—One and a half ounces of fine flour fried lightly in a stewpan with two ounces of butter, mix into this half a pint of hot water, the juice of half a lemon, a pinch of salt, a small dust of cayenne, two or three tablespoonfuls of thick cream, and stir together till boiling, then tammy and use.
Olive Potatoes for Garnish.—Boil the potatoes plainly, then cut them as near as possible to the shape and size of Spanish olives, lightly pour a very little warm butter over them, sprinkle with finely chopped parsley, and use.

Notes

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