Filets de Sole a la Parmesan

Ingredients

• 2 medium soles
• ½ teaspoonful anchovy essence
• 1 oz. flour
• 1 oz. butter
• 1 bay leaf
• 1 blade of mace
• Lemon juice
• 2 oz. grated Parmesan cheese
• Salt
• pepper
• ½ pint milk
• 1 tablespoonful cream
• ½ of a small onion
• Yolks of 2 eggs
• 1 tablespoonful of minced lobsters

Method

1. 1

   Skin and fillet the soles; wash the bones and skin, put into a saucepan with the milk, onion, mace, bay leaf, salt, and pepper; simmer slowly for half-an-hour.

2. 2

   Wash and dry the fillets, lay them skin side uppermost, sprinkle each with salt, pepper, and lemon juice; mix the minced lobster with 1 tablespoonful of the cheese, 2 yolks, salt, pepper, and cayenne; lay a little of this mixture on one half of the fillets, fold over the other half, put into a well-buttered baking tin, cover with buttered paper, and bake for 20 minutes.

3. 3

   Lift out onto a towel to drain; add any liquid in the baking tin to the bones; put the butter into a pan, and when melted add the flour, stir until smooth, then add the milk from the bones; boil three minutes, stir in the cream, anchovy, and a few drops of lemon juice.

4. 4

   Dish the fillets round a dish, strain over the sauce, taking care to coat each fillet; sprinkle every other fillet with Parmesan, and brown under gas burner or in front of fire; then sprinkle the fillets between the cheese with minced parsley or lobster coral.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 6. The excerpt below is the record exactly as published.

FILETS DE SOLE A LA PARMESAN. 2 medium soles £ teaspoonful anchovy essence 1 oz. flour 1 oz. butter 1 bay leaf 1 blade of mace Lemon juice 2 oz. grated Parmesan cheese ster or shrimps Salt and pepper \ pint milk 1 tablespoonful cream ^ of a small onion Yolks of 2 eggs 1 tablespoonful of minced lob- Sk

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