Chafing dish and casserole cookery / by C. Herman Senn.

  • Charles Herman Senn
Date:
1913
Catalogue details

Licence: In copyright

Credit: Chafing dish and casserole cookery / by C. Herman Senn. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Soles ft la ibelber. 2 small soles, £ lb. sorrel, £ lb. spinach, \ shallot (chopped), 2 oz. butter, 1 gill fish stock, 1 lemon, B6arnaise sauce. Skin and fillet the soles, and trim the fillets ; season with lemon juice, salt and pepper ; fold and place in a gratin dish with the wine, cover with but- tered paper, and cook in a moderate oven for about ten minutes. Trim and wash the spinach and sorrel, and cook in very little salted water till tender ; cool and drain it, and put this in a saute-pan with the butter, and season. When the soles are cooked arrange them neatly on an oblong or round buttered fireproof dish previously lined with the spinach ; pour over the B6arnaise sauce. Heat up in a hot oven, sprinkle with a few drops of meat glaze, and serve. JB^arnalse Sauce. 1 gill bechamel sauce, | gill of wine or tarragon vinegar, £ chopped shallot, a few sprigs tarragon and chervil, 2 yolks eggs, \ gill white wine, meat glaze. Put the vinegar and chopped shallot in a small casserole, and reduce well; stir in a gill bechamel sauce when quite hot ; whisk in two yolks eggs, and add lastly a few pieces of butter. Season and stir in the finely chopped tarragon and chervil, also a little lemon juice. Sole au (Brattn. Skin and trim two soles, fillet them if preferred, or place them whole in a buttered gratin dish, and proceed as directed in the foregoing recipe. Herriite of Mbiting. Bone two large whiting and pound the meat in a mortar till fine ; to this add the yolks of three eggs,