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Classic
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with bread crumbs and dot with butter. When this gratin is of a nice brown color
send to the table at once with a dish of creamy mashed potatoes into which the
yolks or a few eggs have been stirred.
58. Boiled Soles. Soles have a white and a gray side, the first is scraped and
skinned from the tail upwards. Cut off the head, the point of the tail and the
fins, empty the fish, wash several times with cold water and let it lay for an
hour in salted water. Then cook in boiling salted water with onions and coarse
spices for a few minutes until done. Garnish the dish with sprigs of parsley,
sliced lemons and serve with boiled potatoes and a crab or butter sauce (see
Division R), with mustard according to taste.
59. Fried Soles. After the fish is cleaned, sprinkle with salt, let it stand for
an hour or two, dry with a cloth, cut slits into the skin over the entire fish,
brush with a beaten egg mixed with a little water, dredge with rolled crackers
and fry on both sides in hot butter or lard in an open pan on a quick fire, to a
crisp and light brown color.
60. Fried Soles, Bremen Style. After the fish have been cleaned they should be
cut into several pieces if they are large, otherwise leave them whole, salt and
let them stand for an hour. Then dry them, turn in melted butter first and then
in egg and bread crumbs and fry. In the meantime stir 6 tableapoonfuls of
creamed butter with 2 tablespoonfuls of anchovy butter, the juice of 2 lemons,
salt, nutmeg, 1 tablespoonful of mustard and 1 tablespoonful of minced parsley
to a cream. Put the fish into the pan in layers, and the cream between them, and
serve with boiled potatoes and a dish of potato salad.
61. Fillets of Soles. The fillets are cut the same as pike, salted and laid in
lemon juice for 1 hour. Make a forcemeat of remnants of poultry, crab butter,
eggs, salt, pepper and grated wheat bread and spread over the fillets. Melt some
fresh butter, lay the fillets in this with sliced truffles and over these some
pork tat and then a buttered paper, and bake in the oven for 15 minutes. In the
meantime stew young mushrooms in butter, bouillon and lemon juice until done,
fill into the
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