Aiguillettes of Sole, Hoteliere

Ingredients

• aiguillettes of sole
• buttered pan
• a glass of white wine
• a pint of Bearnaise sauce

Method

1. 1

   In a buttered pan, cook the sole, season with salt and pepper, cover with white wine, and cook for ten minutes.

2. 2

   Place the sole on a platter, reduce the wine until nearly dry, then add Bearnaise sauce and pour over the fish.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 33. The excerpt below is the record exactly as published.

Aiguillettes of sole, hoteliere Sweetbreads braise, Clamart Roast partridge, bread sauce Jets de houblons Soufflee potatoes Endives salad Fancy ice cream Assorted cakes Coffee Eggs Bagration. Put on a platter some boiled rice, lay a fresh hard- boiled egg, cut in two, on top, and cover with the following1 sauce. Take any kind of cold meats that may be left over, such as lamb, beef, ham or tongue, and cut in small dices. Also a few mushrooms and truffles cut in the same way. Put in a casserole with a cup of cream sauce, season with salt and pepper, and bring to a boil. Chicken hash on toast. Cut the breast of a boiled fowl in small squares. Put in a casserole one cup of cream sauce, one gill of thick cream and the chicken, season with salt and pepper, and cook together. Serve on a platter on dry toast. Aiguillettes of sole, hoteliere. Put aiguillettes of sole (long fillets) in a buttered pan, season with salt and pepper, cover with a glass of white wine, and cook for ten minutes. Then put the sole on a platter, and reduce the wine until nearly dry. Then add a pint of Bearnaise sauce

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