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Classic
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page 222
middle of the dish and surround them with the fillets which have been taken out
of the paper and pork fat.
62. Baked Fillets of Soles with Sauce. When baking or making a fricassee of the
soles it is better to skin the fish on both sides. This is easily done by
loosening the skin at the end of the tail and rapidly pulling it off. Cut the
sole into 4 pieces, take the flesh from the bones, pickle these 4 fillets in
lemon juice, salt and parsley leaves. Shortly before serving take them out of
the pickle, dip in egg and nutmeg, sprinkle with cracker crumbs and fry in
browned butter, basting often, until crisp and of a dark yellow color. Garnish
the same as given for boiled soles and serve with a Remoulade-, anchovy-, caper-
or crab sauce, (see Division R), or serve as is usually done in Holland, with
good fresh lettuce. Potato salad is often served with it in Bremen.
63. Baked Soles with Lemon Juice. The soles are prepared as directed in the
above receipt and laid for 1-2 hours in lemon juice, salt, chopped eschalots and
spices. Before baking dry the fillet, turn in flour and then in egg and bread
crumbs and bake in plenty of lard to a light brown color. The soles are sent to
the table hot on a napkin and garnished with a bunch of parsley. Serve with a
highly spiced sauce, or as a side dish with young peas, asparagus, etc.
The fish can also be fried in butter and served with a fine ragout of oysters,
crabs, and the like.
64. Boiled Mackerel. The mackerel is a nice, fat fish. Cut off the head and lay
it in strongly salted water with a little vinegar for an hour, in one large or a
number of smaller pieces. If it is boiled whole, lay it on a plate and pour hot
vinegar over it. In the meantime, cook some onions, tarragon, thyme, sweet
basil, pepper and cloves in salted water, put the mackerel into a fish kettle
and cook for a few minutes, skim, add some vinegar and serve with a Travemunder
sauce, (see Division R).
The mackerel is also fried and left in a pickle of lemon juice and salt for a
little while like other fish.
65. Boiled Smelts. Wash and clean the fish thoroughly and boil in salted water
for a few minutes, skimming
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