Filet de Sole a-la-Maitre d'Hotel

Ingredients

• two large soles
• two ounces of butter
• one half ounce of flour
• four table-spoonfuls of cream
• one half tea-spoonful of lemon-juice
• one dessert-spoonful of chopped parsley
• one half salt-spoonful of salt
• one half salt-spoonful of pepper

Method

1. 1

   Skin the sole, fillet it, and roll each fillet.

2. 2

   Place in a greased tin, squeeze lemon juice over, cover with greased paper, and bake for 10 minutes.

3. 3

   Boil the heads and skins of the fish in cold water for 5 minutes.

4. 4

   Melt butter, add flour, and one gill of the boiling liquor.

5. 5

   Boil for 2 minutes, then add cream, pepper, and salt.

6. 6

   Serve the fillets with the sauce and sprinkle with parsley.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 28. The excerpt below is the record exactly as published.

Filet de Sole a-la-Maitre d'Hotel.— Take for this two large soles, two ounces of butter, one half ounce of flour, four table-spoonfuls of cream, one half tea-spoonful of lemon- juice, one dessert-spoonful of chopped parsley, one half salt- spoonful of salt, one half salt-spoonful of pepper

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