Filets de Soles à la Grand-Due

Ingredients

• 2 or 3 soles
• salt
• pepper
• a little mushroom liquor
• sauce Mornay
• slices of truffles
• crayfish or prawn tails
• grated Parmesan cheese
• oiled butter
• cooked asparagus points

Method

1. 1

   Skin soles, remove fillets, season, fold, and place in a buttered pan.

2. 2

   Moisten with mushroom liquor, cover, and cook for 15 minutes.

3. 3

   Dress fillets on a dish with truffles and crayfish tails, mask with sauce Mornay, sprinkle with cheese, and brown under a salamander.

4. 4

   Garnish with asparagus and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 174. The excerpt below is the record exactly as published.

Filets de Soles d la Grand-Due. — Skin two or three soles, remove the fillets, season them with salt and pepper, fold them and place them in a buttered saute-pan, moisten with a little mushroom liquor (cuisson de champignons), cover with a buttered paper, and cook in the oven for fifteen minutes. Prepare a sauce Mornay (No. 223). Dress the fillets on an oval dish, with alternate slices of truffles and crayfish or prawn tails between the fillets. Mask the whole with the sauce Mornay, sprinkle with grated Parmesan cheese and a few drops of oiled butter. Brown the surface under a salamander or in a very sharp oven. Garnish with cooked asparagus points

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