Filets de Soles d I’Americaine

Ingredients

• two good-sized soles
• buttered gratin dish
• two small finely-chopped shallots
• a little white wine
• rich tomato sauce
• freshly made bread-crumbs
• tiny pieces of lobster butter

Method

1. 1

   Skin the soles, take off the fillets and fold them neatly.

2. 2

   Season with pepper and salt, arrange in a buttered gratin dish, moisten with white wine, and sprinkle with shallots.

3. 3

   Cover with buttered paper and cook in the oven for five minutes.

4. 4

   Pour the liquor into a prepared tomato sauce, pour over the fish, sprinkle with bread-crumbs, and place lobster butter on each fillet.

5. 5

   Finish in a sharp oven for eight minutes to brown the surface.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 175. The excerpt below is the record exactly as published.

Filets de* Soles d I’Americaine.— Skin two good-sized soles, take off the fillets and fold them neatly, after trimming the edges. Season with pepper and salt, and range them in a row on a buttered. gratin dish (china or plated dish). Moisten with a little white wftne, and sprinkle over two small finely-chopped shallots. Cover with buttered paper and cook' in the oven for five minutes, then pour the liquor from the dish in a previously prepared rich tomato sauce (made with tomato pulp and veloute, and well reduced). Pour this carefully over the fish so as to completely mask it. Sprinkle over some- freshly made bread-crumbs, and place tiny pieces of lobster butter

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