SOLES WITH CREAM SAUCE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 10 min Total: 10 min
Yield: 4.0 – 5.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

2 soles ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]
salt, cayenne, and pounded mace to taste ↝ Salt, table, iodized [Spices and Herbs]
salt, cayenne, and pounded mace to taste ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt, cayenne, and pounded mace to taste ↝ Spices, mace, ground [Spices and Herbs]
the juice of 1/2 lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
salt and water ↝ Salt, table, iodized [Spices and Herbs]
salt and water ↝ Water, tap [Tap water]
1/2 pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (6)

Skin, wash, and fillet the soles, and divide each fillet in 2 pieces.
Lay them in cold salt and water, which bring gradually to a boil.
When the water boils, take out the fish, lay it in a delicately clean stewpan, and cover with the cream.
Add the seasoning, simmer very gently for ten minutes.
Just before serving, put in the lemon-juice.

Alternative Preparation

The fillets may be rolled, and secured by means of a skewer; but this is not so economical a way of dressing them, as double the quantity of cream is required.

Original Text

SOLES WITH CREAM SAUCE.

323. INGREDIENTS.—2 soles; salt, cayenne, and pounded mace to taste; the juice of 1/2 lemon, salt and water, 1/2 pint of cream.

Mode.—Skin, wash, and fillet the soles, and divide each fillet in 2 pieces; lay them in cold salt and water, which bring gradually to a boil. When the water boils, take out the fish, lay it in a delicately clean stewpan, and cover with the cream. Add the seasoning, simmer very gently for ten minutes, and, just before serving, put in the lemon-juice. The fillets may be rolled, and secured by means of a skewer; but this is not so economical a way of dressing them, as double the quantity of cream is required.

Time.—10 minutes in the cream.

Average cost, from 1s. to 2s. per pair. Seasonable at any time.

Sufficient for 4 or 5 persons.

This will be found a most delicate and delicious dish.

THE SOLE A FAVOURITE WITH THE ANCIENT GREEKS.—This fish was much sought after by the ancient Greeks on account of its light and nourishing qualities. The brill, the flounder, the diamond and Dutch plaice, which, with the sole, were known under the general name of passeres, were all equally esteemed, and had generally the same qualities attributed to them.

Notes

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