FILLETED SOLES A L'ITALIENNE

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

Source: The Book of Household Management
Time: Cook: 30 min Total: 30 min
Yield: 4.0 – 6.0 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, pepper, and grated nutmeg to taste ↝ Salt, table, iodized [Spices and Herbs]
salt, pepper, and grated nutmeg to taste ↝ Spices, pepper, black [Spices and Herbs]
salt, pepper, and grated nutmeg to taste ↝ Oil, nutmeg butter [Fats and Oils]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the juice of 1 lemon ↝ Lemon, raw [Citrus fruits]

Instructions (4)

Skin, and carefully wash the soles, separate the meat from the bone, and divide each fillet in two pieces.
Brush them over with white of egg, sprinkle with bread crumbs and seasoning, and put them in a baking-dish.
Place small pieces of butter over the whole, and bake for 1/2 hour.
When they are nearly done, squeeze the juice of a lemon over them, and serve on a dish, with Italian sauce (see Sauces) poured over.

Original Text

FILLETED SOLES A L'ITALIENNE.

324. INGREDIENTS.—2 soles; salt, pepper, and grated nutmeg to taste; egg and bread crumbs, butter, the juice of 1 lemon.

Mode.—Skin, and carefully wash the soles, separate the meat from the bone, and divide each fillet in two pieces. Brush them over with white of egg, sprinkle with bread crumbs and seasoning, and put them in a baking-dish. Place small pieces of butter over the whole, and bake for 1/2 hour. When they are nearly done, squeeze the juice of a lemon over them, and serve on a dish, with Italian sauce (see Sauces) poured over.

Time.—1/2 hour. Average cost, from 1s. to 2s. per pair.

Seasonable at any time.

Sufficient for 4 or 6 persons.

WHITING may be dressed in the same manner, and will be found very delicious.

THE FLAVOUR OF THE SOLE.—This, as a matter of course, greatly depends on the nature of the ground and bait upon which the animal feeds. Its natural food are small crabs and shell-fish. Its colour also depends on the colour of the ground where it feeds; for if this be white, then the sole is called the white, or lemon sole; but if the bottom be muddy, then it is called the black sole. Small-sized soles, caught in shallow water on the coasts, are the best in flavour.

Notes

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