Filets de Soles a la Hongroise

Ingredients

• one small tablespoonful of chopped onion
• three tablespoonfuls of white wine
• one-sixth pint of fish fumet
• two small peeled, pressed, and roughly-chopped tomatoes
• a few drops of lemon juice
• a few tablespoonfuls of cream

Method

1. 1

   Fry onion in butter without coloring, moisten with wine and fumet, add tomatoes, and cook for 7-8 minutes.

2. 2

   Fold fillets, lay on a buttered dish, pour preparation over, poach, arrange in a circle, reduce cooking-liquor, add cream and lemon juice, and coat fillets with sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 171. The excerpt below is the record exactly as published.

FILETS DE SOLES A LA HONGROISE Fry in butter, without colouration, one small tablespoonful of chopped onion seasoned with a very little paprika; moisten with three tablespoonfuls of white wine and one-sixth pint of fish fuwmet; add two small peeled, pressed, and roughly-chopped tomatoes, and set to cook for seven or eight minutes. Fold the fillets of sole; lay them on a buttered dish; pour the above preparation thereon, and poach them. Arrange them in a circle on a dish; reduce their cooking-liquor to a stiff consistence; add a few tablespoonfuls of cream and a few drops of lemon juice

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