Home › The Principles of Cookery › SOLE, FILLETED (a l'Italienne)

SOLE, FILLETED (a l'Italienne)

Fillet a large fresh sole in the usual way, and divide each fillet into halves by cutting it across. Season the pieces with pepper and salt, and rub them over with cut lemon. Rub two ounces of butter into eight ounces of biscuit flour. Add a pinch of salt, and make a stiff paste by mixing with the flour the yolk of an egg which has been beaten up with the eighth of a pint of cold water. Roll this paste out very thin, and cut it into pieces of a size and shape that will entirely cover the filleted fish. Wrap each piece of fish in the paste, press the edges closely, and fry the fillets in hot fat over a slow fire till they are brightly browned. Drain them from the fat, and serve on a dish in a circle, with one fillet overlapping another. Pour cold Tartar sauce (see SOLE, FILLETED, A LA TARTARE) into the centre, and serve. Time to fry the fillets, about half an hour. Probable cost, one large sole, 1s. or 1s. 6d. Sufficient for four or five persons.