Mrs Beetons Fish Recipes Revisited
Soles with Cream Sauce
2 soles
285ml (½ pint) Cream
½ Lemon, juice only
Salt
Cayenne, to taste
Ground Mace, to taste
Salt and water
Skin, wash and fillet the soles and divide each fillet in two pieces
Place in cold water and salt, bring gradually to a boil.
When the water boils, take out the fish, place it in a delicately clean saucepan and cover with the cream.
Add the seasoning, simmer very gently for ten minutes and just before serving, add the lemon juice.
The fillets may be rolled and secured by means of a skewer, but this is not such an economical a way of dressing them, as double the quantity of cream is required.
Time: 10 minutes in the cream.
Sufficient for 4 or 5 persons.
Seasonable at any time.
To choose soles: This fish should be both thick and firm.
If the skin is difficult to be taken off and the flesh looks grey, it is good.
This will be found a most delicate and delicious dish.
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.
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