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Filets de Soles Bercy
From A guide to modern cookery, 1909
Serves 2
Can also be poached with shallots and increased moistening.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 170. The excerpt below is the record exactly as published.
FILETS DE SOLES BERCY Butter the bottom of the dish intended for the soles, and sprinkle it with two finely-chopped shallots. Lay the fillets FISH 295 lengthwise upon the dish, side by side; moisten with three tablespoonfuls of white wine and as much fish fumet, and add one-half oz. of butter cut into small pieces. Cook in the oven, basting frequently the while, and glaze at the last minute. Besprinkle with a few drops of lemon juice, and when about to serve drop a pinch of chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.