Filets de Soles en Mamequin

Ingredients

• 2 medium-sized soles
• ^ oz. butter
• i glass white wine (Sauterne or Ghablis)
• 1 gillsoubise sauce (puree)
• 1 ounce grated Parmesan cheese
• 1 white of egg
• salt
• pepper
• 2 tablespoonfuls bechamel sauce (No. 203)
• 4 short crust paste

Method

1. 1

   Roll out the paste to a round shape, about a quarter of an inch in thickness.

2. 2

   Place a flanc ring on a greased baking-tin and line the ring with the paste; prick the bottom with a fork, fill the shape with rice, dried peas or haricots, and bake until golden.

3. 3

   Remove the filling while hot, and replace the crust on the baking-tin.

4. 4

   Skin and fillet the sole, season with salt, pepper, and lemon-juice, and cook in a buttered saute-pan with wine for ten minutes.

5. 5

   Spread the bottom of the paste crust with white sauce, place in the fillets, mix soubise puree with the beaten egg, add cheese and seasonings, pour over the fillets, and bake for another six to eight minutes.

Nutrition per serving

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 176. The excerpt below is the record exactly as published.

Filets de Soles en Mamequin. — 2 medium-sized soles, ^ oz. butter, i glass white wine (Sauterne or Ghablis), 1 gillsoubise sauce (puree), 1 ounce grated Parmesan cheese, 1 white of egg, salt and pepper, 2 tablespoonfuls bechamel sauce (No. 203), 4 short crust paste

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