Mixture For Inside The Mould

Take four ounces of cooked salmon, four Christiania anchovies, a little carmine, a teaspoonful of essence of anchovy, a dust of coralline pepper, one and a half tablespoon-fuls of salad oil; pound and rub through a fine sieve, and then mix the puree with two gills and a half of whipped aspic and one gill of stiffly whipped cream, then add three cooked button mushrooms and two or three truffles cut up in tiny dice shapes; mix together on ice till the mixture begins to set, and then pour into the mould.

Salad For Above

Cut the cooked beetroot out with a pea-shaped cutter, and season it with a little salad oil, tarragon vinegar, and mignonette pepper; cut the turnips out in the same shape, and put them in a stewpan with cold water and bring to the boil, then strain and put them into a stewpan with boiling water seasoned with a little salt and cook till tender, then strain and when cool season as for the beetroot.

Fried Sole With Anchovy Butter Sole Frite Au Beurre D' Anchois

Skin a large fresh sole, trim and wash it, and dry it in a clean cloth, then split the underneath fillets straight down with the point of a sharp knife; break the bone about an inch from the tail and the same distance from the head; flour the fish, then dip it in whole beaten-up raw egg, and then into white bread crumbs; put it into sufficient boiling fat to cover it, and fry till a nice golden colour. A large sole will take about ten to twelve minutes to fry, and should be quite crisp. When the fish is cooked, take it from the fat, and with a fork take out the bone from the centre and fill in the space thus made with Anchovy butter (vol. i. page 38), turn it over and place it on a hot dish with the split side downwards. Serve hot for breakfast, luncheon, or dinner.

Sole A La Cleveland Sole A La Cleveland

Take a nice fresh sole, trim, wash, and dry it. and split the underneath fillets straight down with the point of the knife, and break the bone about an inch from the tail and head; well flour the fish, dip it into whole beaten-up egg and bread crumbs, put it into boiling mutton fat or lard, and fry it for about ten minutes till a nice golden colour. Then remove the fish from the fat, and with a fork take out the bone from the centre and fill up the space with the ragout as below; dish up the sole on a hot dish, sprinkle the top with coral and chopped fresh parsley, and serve for luncheon or dinner.

Ragout For Sole A La Cleveland

Take six well-washed and boned anchovies, rub them through a sieve, or cut them into small squares, mix them with a teaspoonful of chopped French capers, three hard-boiled yolks of eggs (that have been rubbed through a sieve), two ounces of fresh butter, and six bearded sauce oysters cut up in little squares; mix all together with the liquor from the oysters and the juice of a lemon, and use.

Devilled Sole Sole A La Diable

Take a large fresh sole, remove the skin and head and trim off the fins, dry the fish well with a clean cloth; score it on each fillet on both sides, and then season it well with coralline pepper and salt, and steep it in salad oil, let it remain in the seasoning for about one hour before cooking; then put it on a hot grill-iron on oiled straws, and cook it over a clear fire from ten to twelve minutes; take up, place it on a hot baking tin, brush it over with warm glaze, and sprinkle it with grated Parmesan cheese; then mask over with Devil paste (vol. i.) and put it into a quick oven for six to eight minutes; should the devil paste not appear dry, hold a hot salamander over it for a few seconds. Dish up the sole on a hot dish, on a dish-paper or napkin, and serve for dinner, breakfast, or luncheon, while quite hot.