Soles with Cream Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of filleted soles that are boiled in salted water and finished in cream with lemon juice. The full recipe is presented here and I hope you enjoy this classic British version of: Soles with Cream Sauce.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
323. INGREDIENTS.—2 soles; salt, cayenne, and pounded mace to taste; the juice of 1/2 lemon, salt and water, 1/2 pint of cream.
Mode.—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 ten 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.
Average cost, from 1s. to 2s. per pair. Seasonable at any time.
Sufficient for 4 or 5 persons.
This will be found a most delicate and delicious dish.
Modern Redaction
Ingredients:
2 soles
salt, cayenne pepper and ground mace, to taste
juice of 1/2 lemon
salted water
300ml cream
Method:
Skin, wash and fillet the soles (or buy sole fillets) then halve each fillet, then lay in a pan with cold, salted, water. Gradually bring to a boil and, as soon as the water is boiling take off the heat and remove the sole pieces.
Gently lay the fish in the base of a large, clean, pan then pour over the cream. Season to taste then bring to a gentle simmer and cook for 10 minutes. Just before serving take off the heat and stir in the lemon juice. Transfer to a dish and serve.
