Filets de Soles d la Catalaine

Ingredients

• eight to twelve fillets of soles
• one ounce of fresh butter
• season with pepper and salt
• puree of Jerusalem artichokes
• a small quantity of whipped cream

Method

1. 1

   Trim and pare fillets, fold neatly, and cook in a buttered pan.

2. 2

   Prepare a puree of Jerusalem artichokes, season, and form a border on a hot dish.

3. 3

   Dress fillets on this, fill the center with seasoned cepes, and sauce with a reduced bechamel sauce with whipped cream.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 172. The excerpt below is the record exactly as published.

Filets de Soles d la Catalaine. — Trim and pai;e eight to twelve fillets of soles, fold them neatly and place them in a saute-pan containing one ounce of fresh butter, season with pepper and salt, and cook in the oven from ten to fifteen minutes. Prepare a puree of Jerusalem artichokes, season to taste, and form into a border placed in a hot dish ; dress the fillets upon this. Fill the centre with cepes, previously tossed in butter and seasoned with salt and pepper. Sauce the fillets with a well-reduced bechamel sauce (maigre, No. 203), into which a small quantity of whipped cream

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