Filets de Soles Judic
From A guide to modern cookery, 1909
Serves 2
Serve with a thread of buttered meat-glaze around the fillets.
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 171. The excerpt below is the record exactly as published.
FILETS DE SOLES JUDIC Fold, and poach the fillets in butter and lemon juice. Arrange them in an oval round a dish, laying each upon a nice little braised and trimmed half lettuce, and place upon each fillet a quenelle of sole mousseline-forcemeat in the shape of a flattened oval, poached at the time of dishing up. Coat with Mornay sauce and glaze quickly. When taking the dish out of the oven, encircle the fillets of sole with a thread of buttered meat-glaze. 879—FILETS DE SOLES A LA HONGROISE Fry in butter, without colouration, one small tablespoonful of chopped onion seasoned with a very little paprika; moisten with three tablespoonfuls of white wine and one-sixth pint of fish fuwmet; add two small peeled, pressed, and roughly-chopped tomatoes, and set to cook for seven or eight minutes. Fold the fillets of sole; lay them on a buttered dish; pour the above preparation thereon, and poach them. Arrange them in a circle on a dish; reduce their cooking-liquor to a stiff consistence; add a few tablespoonfuls of cream and a few drops of lemon juice, and coat the fillets with this sauce. 880-—-FILETS DE SOLES LADY EGMONT Fold the fillets, and poach them in a few tablespoonfuls of excellent fish fumet. Also for every four fillets (z.e., per sole) finely mince one oz. of well-cleaned mushrooms, and cook them quickly in butter, lemon juice, a little salt, and pepper. This done, add the cooking-liquor to the fish fwmet, and keep the cooked minced mushrooms hot. Reduce the combined cooking-liquor and fish fumet to half; add thereto one oz. of butter
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