Filets de Soles a la Cardinal

Ingredients

• fillets of sole
• pepper to taste
• salt to taste
• enough white wine
• enough fish stock
• about twenty prawns
• some butter
• some flour
• a little nutmeg

Method

1. 1

   Butter a tin, lay in fillets, sprinkle with pepper and salt, cover with wine and stock, and bake.

2. 2

   Prepare sauce by pounding prawns with butter, passing through a sieve, and mixing with stock.

3. 3

   Thicken with flour and season.

4. 4

   Serve sauce over fillets.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 43. The excerpt below is the record exactly as published.

FILETS DE SOLES A LA CARDINAL. NOISETTES D'AGNEAIT CENDBILLON. COURGE AU GRATIN. CREPES A LA FRA^AISE. Consomme a la Monte Carlo (Monte Carlo Soup). — Take a truffle, cut it into slices, and with a column cutter cut from each slice as many rounds as can be had the size of a sixpence. Treat in the same way some Spanish red sweet peppers (pimientos dulces), so as to have equal quantities of both. Put all the rounds into a saucepan with as much consomme as may be necessary. Add salt to taste, bring slowly to the boil and serve. Filets de Soles a la Cardinal (Fillets of Sole with Prawns). — Butter a flat tin, lay in it the fillets of sole, sprinkle them with pepper and salt, and pour in enough white wine and fish stock to almost cover them; put a buttered paper on the top and place the tin in the oven for ten to fifteen minutes. Arrange the fillets on a dish with the following sauce poured over them : — Pound about twenty prawns in a mortar with some butter, having removed the shells of the tails ; pass this paste through a hair sieve and <lilute it with fish stock to the desired consistency. Mix on Little French Dinners, 77 the fire a small piece of butter with some flour

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