COLD FISH

The "Queen" cookery books. No.13. Fis... · S. Beaty-Pownall · 1903
Source
The "Queen" cookery books. No.13. Fish "part 2 - cold fish"
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (22)
For the fish
For Filets de Sole, Bohém- ienne
For Filets de Sole en Chaufroix, Dauphine
For the mould
Instructions (6)
  1. Trim the fillets neatly, season them with a little salt and white pepper, put them in a well-buttered baking dish with a little lemon juice, covered with buttered paper, and cook in the oven for eight to ten minutes; then lift them out, lay them on a plate, turn another over them, weight this lightly, and leave till perfectly cold.
  2. They can then be cut to any shape liked, and masked with any sauce to taste.
  3. For instance, if coated with gelatined tomato sauce and served round a watercress salad, with a garnish of chopped parsley, anchovy, and sieved hard-boiled egg, they are called Filets de Sole, Bohém- ienne;
  4. if previous to cooking they are rolled round a piece of potato or carrot cut in the shape of a cork, and tied up in a strip of buttered paper, cooked, and freed when cold from the potato and the paper, then masked with Dutch sauce (stiffened with a little gelatine), filled up when this is set with a rich lobster sauce, and served garnished with chopped aspic, tarragon, and chervil, they are known as Filets de Sole en Chaufroix, Dauphine.
  5. Or the fillets may be rolled up, fixed into shape with a band of buttered paper, and either cooked in the oven with a little white wine and a buttered paper over them, or gently simmered till done in milk and fish stock, then left till cold, when they are neatly trimmed.
  6. Now line a plain Charlotte mould with aspic jelly, and arrange the little rolls of sole all round this, slicing one round to decorate the bottom (which will be the top) of the mould; put a prawn, or two stoned
Original Text · last edited 4 days ago
COLD FISH. sliced and seasoned cucumber tossed in some rich mayon- naise; cover this all with jelly, and leave it till set, when it is turned out, and serve garnished with chopped jelly, or seasoned watercress to taste. Any fish fillets may be served thus, varying the farce and the centre. Filleted Sole is also good cold. Trim the fillets neatly, season them with a little salt and white pepper, put them in a well-buttered baking dish with a little lemon juice, covered with buttered paper, and cook in the oven for eight to ten minutes; then lift them out, lay them on a plate, turn another over them, weight this lightly, and leave till perfectly cold. They can then be cut to any shape liked, and masked with any sauce to taste. For instance, if coated with gelatined tomato sauce and served round a watercress salad, with a garnish of chopped parsley, anchovy, and sieved hard-boiled egg, they are called Filets de Sole, Bohém- ienne; if previous to cooking they are rolled round a piece of potato or carrot cut in the shape of a cork, and tied up in a strip of buttered paper, cooked, and freed when cold from the potato and the paper, then masked with Dutch sauce (stiffened with a little gelatine), filled up when this is set with a rich lobster sauce, and served garnished with chopped aspic, tarragon, and chervil, they are known as Filets de Sole en Chaufroix, Dauphine. Or the fillets may be rolled up, fixed into shape with a band of buttered paper, and either cooked in the oven with a little white wine and a buttered paper over them, or gently simmered till done in milk and fish stock, then left till cold, when they are neatly trimmed. Now line a plain Charlotte mould with aspic jelly, and arrange the little rolls of sole all round this, slicing one round to decorate the bottom (which will be the top) of the mould; put a prawn, or two stoned
Notes
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