Chaudfroid of Soles

A historical recipe from How to Cook Fish, by Myrtle Reed.

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A historical recipe

How to Cook Fish, by Myrtle Reed. Project Gutenberg eBook #18542.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Marinate the fillets of three soles in seasoned lemon-juice.
Chop half a dozen mushrooms and cook for five minutes in butter, seasoned with pepper and salt.
Add enough bread-crumbs to make a smooth paste, cool, and spread on the fillets.
Fold each piece of fish so that the stuffing will be in the middle, arrange on a buttered baking-dish, cook in a moderate oven, and cool.
Cook together one tablespoonful each of butter and flour, and add one cupful of fish stock made from the bones and trimmings of the soles.
Take from the fire, add a little cream, and stir until cold.
Pour the sauce over the fillets, garnish with lemon, parsley, and hard-boiled eggs, and serve very cold.