Filets de Soles a la Venitienne (Fillets of Sole a la Venitienne)

Ingredients

• one or two onions
• a few sprigs of parsley
• a bay-leaf
• two or three cloves
• a good sized piece of butter
• about half a pint of white stock
• half a wineglassful of white French wine
• three-quarters of an ounce of butter
• the same quantity of flour

Method

1. 1

   Butter a tin and layer with onions, parsley, bay-leaf, cloves, and seasoning.

2. 2

   Place fillets of sole on top with butter, add stock and wine, cover, and bake for 10-15 minutes.

3. 3

   Strain the liquor, mix with roux, add egg yolk and herbs, and pour over fillets to serve.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 16. The excerpt below is the record exactly as published.

Filets de Soles a la Ve"nitienne (Fillets of Sole a la Venitienne). — Butter a long tin and put into it one or two onions cut in slices, a few sprigs of parsley, a bay-leaf, two or three cloves, and salt and pepper to taste. Lay the fillets of two lemon soles on all these ingredients with a good sized piece of butter, and add about half a pint of white stock and half a wineglassful of white French wine ; cover the tin with a piece of buttered Little French Dinners. 29 paper, and put it in the oven for ten to fifteen minutes. When the fish is cooked, take out some of the liquor (leaving just sufficient to keep the fillets warm), strain it, and add it to a white roux, made with three-quarters of an ounce of butter and the same quantity of flour

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