Filets de Sole à la Salisbury

Ingredients

• two or three very small lobsters
• fillets of sole
• rice
• mashed potatoes
• pepper
• salt
• lemon juice
• a tablespoonful of well reduced bechamel or veloutee sauce (No. 206)

Method

1. 1

   Open lobsters, remove tails and claws, clean body.

2. 2

   Prepare force-meat with claw and tail meat, place in lobster carcases, add fillets of sole, season, cover with remaining farce.

3. 3

   Steam in a saute-pan with stock for 20 minutes, serve on a border of rice and mashed potatoes.

Nutrition per serving

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 192. The excerpt below is the record exactly as published.

Filets de Sole a la Salisbury. — Choose two or three very small lobsters, open them half-way, remove the tails and claws, and clean the interior of the body well. Prepare a light force- meat with the meat obtained from the claws and tails, put a little of the farce at the bottom of each carcase, on top of which place two neatly trimmed and folded fillets of sole. Season with pepper, salt, and a little lemon-juice, cover each completely with the remaining farce de 246 THE NEW CENTURY COOKERY BOOK homard. Eange them in a saute-pan, add sufficient white stock, and steam in the oven for about twenty minutes. Have ready a mixture of rice cooked in stock, and half its quantity of mashed potatoes, season to taste, and form a border. Dress the coquilles on to the border. Garnish with a few heads of button mushrooms. Put a tablespoonful of well ^educed bechamel or veloutee sauce (No. 206)

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