Filets de Soles a la Trouville

Ingredients

• three medium-sized soles
• a gill of white wine
• a little white stock
• a dozen mushroom-heads
• a dozen mussels
• a dozen oysters
• half a pint of bechamel sauce
• two yolks of eggs
• a pat of fresh butter

Method

1. 1

   Skin soles, take up fillets, fold, flatten, and trim.

2. 2

   Place in a buttered sautoir, season, moisten with wine and stock, cover, and cook for about fifteen minutes.

3. 3

   Drain fillets and keep warm.

4. 4

   Cook mushrooms, mussels, and oysters together until hot.

5. 5

   Dish fillets en couronne with oysters.

6. 6

   Reduce gravy with bechamel, thicken with yolks and butter, strain, and return to sautoir.

7. 7

   Garnish with mushrooms and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 179. The excerpt below is the record exactly as published.

Filets de Soles a la Trouville. — Skin three medium- sized soles, take up the fillets, fold, flatten slightly, and trim them neatly ; place in a well-buttered sautoir ; , season with salt, pepper, and grated nutmeg ; moisten with a gill of white wine and a little white stock, cover over, and let cook for. about fifteen minutes over a quick fire ; drain the fillets and keep warm. Next put in the sautoir a dozen mushroom-heads, with a little of their liquor ; also a dozen mussels, and a dozen oysters ; cook these together until thoroughly hot. Dish up the fillets en couronne, alternating each fillet with one large oyster. Reduce the gravy with half a pint of bechamel sauce (No. 203), take out mushrooms and mussels, thicken with two yolks of eggs and a pat of fresh butter

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