Baked Fillet of Sole a la John Ericsson

Ingredients

• Fillet a sole
• pieces of butter
• sprinkle with bread crumbs
• half cup of the fish broth
• half cup tomato juice
• half cup rich cream
• pepper
• salt
• small tablespoon of flour

Method

1. 1

   Form the sole in shape of a fish, egg the fish on top, sprinkle with bread crumbs, and put some pieces of butter on top.

2. 2

   Add sherry and water in the pan, bake for 25-35 minutes.

3. 3

   Prepare sauce from the pan drippings by adding flour, fish broth, onion, pepper, salt, and tomato juice.

4. 4

   Strain and add cream before serving.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 109. The excerpt below is the record exactly as published.

pepper, and salt; steam for about twelve minutes. Arrange on a platter; sprinkle with chopped parsley. Serve with bordelaise sauce around. Garnish with parsley. Baked Fillet of Sole {Filet de Sole au four ) a la John Ericsson Fillet a sole (or flounder); form in shape of a fish — size according to the number of people to be served. Put on a buttered pan; egg AMERICAN COOK BOOK 75 the fish on top; sprinkle with bread crumbs; put some pieces of butter on top of the fish, with sherry and water in the pan; put in oven to bake. If the fish is large enough for eight to ten people, bake from twenty-five to thirty-five minutes. When ready, place on a warm platter, serve with the sauce made as follows from the pan that the fish is baked in: put a small tablespoon of flour in the pan; add half cup of the fish broth made from the bones of the sole, a little squeeze of onion, pepper, salt, and half cup tomato juice. Strain the gravy well through a fine strainer and when ready to serve, add half cup rich cream

Cook this with the app: pantry check, scaling, and the assistant.