Home › The Principles of Cookery › Sole, Roulettes Of

Sole, Roulettes Of

Choose fine fish: remove the heads, fins, and tails. Strip the fish from the bone. Cut small oblong fillets; lay these in a marinade of salt, pepper, lemon-juice, and a grate of nutmeg, for half an hour. Roll the fillets egg-shaped, and bind them with thread. Pack closely together in a stewpan with a little water or broth, adding some butter and lemon-juice. Cover them closely, and stew gently till done enough. Serve the roulettes in their own sauce, or glaze them brown and serve as ragout.