Filets de Soles d la Mornay

Ingredients

• 2 medium-sized soles
• 1 gill white wine
• the juice of 1/2 lemon
• 1 oz. grated Gruyere cheese
• 1/2 pint milk
• 1 oz. grated Parmesan
• 1/2 oz. flour
• 3 oz. fresh butter
• 1 small onion
• 1 bouquet garni
• pepper and salt
• aromatic seasoning

Method

1. 1

   Trim the fillets and arrange them on a buttered saute-pan.

2. 2

   Season with pepper and salt, moisten with lemon juice and white wine, cover with onion, and cook in the oven for about eight minutes.

3. 3

   In a saucepan, reduce milk with bouquet garni and fish trimmings.

4. 4

   Mix flour with butter, add to strained stock, and stir for ten minutes.

5. 5

   Incorporate cheese and remaining butter.

6. 6

   Spread sauce on a dish, arrange fillets, sauce well, sprinkle with cheese, and bake until colored.

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.

the juice of ^ lemon, 1 dessert- spoonful parsley ( chopped finely), 1 tablespoonful liquefied meat glaze, 1 gill veloutee sauce (No. 206), salt, pepper, and cayenne, 2 or 3 potatoes (cut into small marble shapes ). DRESSED FISH AND FISH ENTREES (HOT) 229 Skin and fillet the soles, put the bones in a stewpan with enough water to cover, a slice of onion, herbs, and about half the wine, season with salt, and cook for twenty minutes, then strain. Season the fillets, fold or roll them neatly, trim and place them in a buttered saute-pan, add the lemon-juice and remainder of wine, cover with a buttered paper, and cook in the oven for fifteen minutes. Take them up, put the veloutee sauce into the liquor, boil up and strain. Ee-heat the sauce, add the prepared fish stock, and reduce to its original quantity. Now add the chopped parsley, season with a pinch of cayenne, and add. half the meat glaze. Cook the small potato balls in salted water. Drain well and blend with the remainder of the butter. Dress the fillets in a circle on a hot dish, fill the centre with the potato balls (heaped up high), pour the sauce over the fillets, and sprinkle some meat glaze over the whole. 546. Filets de Soles d Id Mornay. — 2 medium-sized soles ( filleted), 1 gill white ivine, ^ lemon, oz. grated Gruyere cheese, j, pint milk, 1 oz, grated Parmesan, £ oz, flour, 3 oz. fresh butter, 1 small onion, 1 bouquet garni (No. 2), pepper and salt, aromatic seasoning

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