Filets de Soles à la Czarina

Ingredients

• 2 medium-sized soles
• 2 oz. butter
• 2 shallots chopped finely
• ½ gill Espagnole sauce
• 1 tablespoonful concentrated tomato pulp
• 1 small glass white wine
• 1 teaspoonful lemon-juice
• ½ lb. mashed potatoes
• 1 teaspoonful meat glaze
• 2 yolks of eggs
• a few sprigs of chervil
• 1 teaspoonful chopped chives
• grated horseradish
• salt
• paprika pepper

Method

1. 1

   Skin the soles, remove fillets, and trim.

2. 2

   Cook trimmings in stock to reduce.

3. 3

   Fold and season fillets, cook in melted butter until browned.

4. 4

   Cook shallots in wine, add meat glaze, lemon juice, sauce, and chives.

5. 5

   Add fish stock and reduce.

6. 6

   Mix herbs with potato puree, add butter and yolks, stir over heat.

7. 7

   Shape and fry potato puree.

8. 8

   Dress fillets on potato shapes, reheat sauce, pour over, and serve hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 173. The excerpt below is the record exactly as published.

Filets de Soles a la Czarina. — 2 medium-sized soles, 2 oz. butter, 2 shallots chopped finely, % gill Espagnole sauce (No. 236), 1 tablespoonf ul concentrated tomato pulp, 1 small glass white wine, 1 teaspoonful lemon-juice, ^ lb. mashed potatoes, 1 tea- spoonful meat glaze, 2 yolks of eggs, a few sprigs of chervil, 1 tea- spoonful chopped chives or ciboulette, grated horseradish, salt, pa- prika pepper

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