Home › The Principles of Cookery › SOLE, FILLETED (a la Tartare)

SOLE, FILLETED (a la Tartare)

Fillet a large fresh sole in the usual way. Cut the pieces across, flour them, and dip them in egg and bread-crumbs. Let them lie in a cool place for an hour, and fry them in hot fat till they are of a bright brown colour. Drain them on a sieve before the fire for two or three minutes to free them perfectly from fat, and place them in a circle on a cold dish, with one piece overlapping the other. About an hour before the fish is to be served, prepare the sauce, and set it in a cool place till wanted. Serve in the centre of the circle. The sauce may be made as follows. Put the yolk of an egg, freed from the speck, into a bowl. Add a pinch of salt and a pinch of pepper, and stir in by drops about four ounces of good Lucca oil. Beat the sauce thoroughly between every addition, for the success of the sauce depends upon this being done, and with every eighth tea-spoonful put in a tea-spoonful of tarragon vinegar and a tea-spoonful of chilli vinegar. When the sauce is thick and smooth like cream, stir in a table-spoonful of dry mustard, a tea-spoonful of essence of anchovy, and a table-spoonful of chopped ravigote, chervil, and tarragon. Taste the seasoning, add a little salt and cayenne, if required, and serve. Time to fry the fillets, about three minutes. Probable cost, one large sole, 1s. 6d. Sufficient for four or five persons.