Fillets of Sole à la Vénitienne

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

No ratings yet

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.

Cook safely

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

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
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.

Simmer the fillets for ten minutes in a saucepan with clarified butter, lemon-juice, white pepper, and salt.
Simmer other fillets without trimming in the same manner.
Drain and cool.
Cut the untrimmed fillets into dice, mix with thick Allemande Sauce, grated Parmesan cheese, and salt, white pepper, and grated nutmeg to season.
Spread this preparation very thinly on an earthen dish, and when it is cool cut into pieces the size and shape of the fillets;
dip in crumbs, then in egg, then in crumbs, and fry in fat to cover.
Warm the fillets and arrange in a circle alternately with the breaded ones.
Serve with any preferred sauce.