Filet de Sole Bonne Femme

Ingredients

• 3 large fresh sole
• 3 tablespoons flour
• 5 tablespoons butter
• Salt and pepper (approximately)
• 1/2 pound fresh mushrooms
• 3 tablespoons chopped onion
• 3 tablespoons chopped carrot
• 1/2 cup chopped shallots
• 1 sprig parsley
• 1 sprig celery leaves
• 1 leek stem
• 2 cups whipping cream
• 1 scant cup dry white wine
• Juice of 1 lemon

Method

1. 1

   Remove skin and bones from sole, then pound fillets.

2. 2

   Make fish stock with bones and vegetables.

3. 3

   Create a roux with butter and flour, add to stock, and cook.

4. 4

   Preheat oven to 400°.

5. 5

   Arrange fillets in a buttered pan with shallots and mushrooms, pour wine over, and bake for 5-10 minutes.

6. 6

   Serve with a sauce made from the baking juices, cream, and lemon juice.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 8. The excerpt below is the record exactly as published.

FILET DE SOLE BONNE FEMME 3 large fresh sole 3 tablespoons flour 5 tablespoons butter Salt and pepper (approximately) = Y2 pound fresh mushrooms, 3 tablespoons chopped onion washed and sliced 3 tablespoons chopped carrot 2 tablespoons chopped % cup chopped shallots parsley Mee ts 1 scant cup dry white wine parsley sprig 2 cups whipping cream 1 sprig celery leaves P es 1 leak Juice of 1 lemon 1 leek stem

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