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Soles, with Cream Sauce
INGREDIENTS for dish for 4 or 5 persons.- 2 soles: salt, cayenne and pounded mace to taste ; the juice of 1/24 lemon, salt and water, 1/2 pint of cream. AVERAGE COST, 2s. 6d.
Skin, wash and fillet the soles, and divide each fillet in 2 pieces; lay them in cold salt and water, which bring gradually to a boil. When the water boils, take out the fish, lay it in a delicately clean stewpan, and cover with the cream. Add the seasoning, simmer very gently for 10 minutes, and, just before serving, put in the lemon-juice. The fillets may be rolled, and secured by means of a skewer; but this is not so economical a way of dressing them, as double the quantity of cream is required.
TIME.-10 minutes in the cream.
SEASONABLE at any time.
Note. This will be found a most delicate and delicious dish.
Soufflé, To Make. - INGREDIENTS for dish for 4 persons. -3 heaped tablespoonfuls of potato-flour, rice-flour, arrowroot, or tapioca, 1 pint of milk, 5 eggs, a piece of butter the size of a walnut, sifted sugar to taste, saltspoonful of salt, flavouring.
AVERAGE COST, 10d.
Mix the potato-flour, or whichever one of the above ingredients is used, with a little of the milk; put it into a saucepan, with the remainder of the milk, the butter, salt and sufficient pounded sugar to sweeten the whole nicely. Stir these ingredients over the fire until the mixture thickens; then take it off the fire, and let it cool a little. Separate the whites from the yolks of the eggs, beat the latter, and stir them into the soufflé batter. Now whisk the whites of the eggs to the firmest possible froth, for on this depends the SOUPS, DIRECTIONS FOR. excellence of the dish; stir them to the other ingredients, and add a few drops of essence of any flavouring that may be preferred, such as vanilla, lemon, orange, ginger, &c. &c. Pour the batter into a soufflé-dish, put it immediately into the oven, and bake for about 1/2 hour; then take it out, put the dish into another more ornamental one, such as is made for the purpose; hold a salamander or hot shovel over the soufflé, strew it with sugar, and send it instantly to table. The secret of making a soufflé well is to have the eggs well whisked, but particularly the whites, the oven not too hot, and to send it to table the moment it comes from the oven.
If the soufflé be ever so well made, and it is allowed to stand before being sent to table, its appearance and goodness will be entirely spoiled. Soufflés may be flavoured in various ways, but must be named accordingly. Vanilla is one of the most delicate and the nicest flavourings that can be used for this dish.
SOUFFLÉ-PAN.
Time.-About 1/2 hour in the oven 2 or 3 minutes to hold the salamander over.
SEASONABLE at any time.