Filets de Soles Mexicaine
From A guide to modern cookery, 1909
Serves 1
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 172. The excerpt below is the record exactly as published.
FILETS DE SOLES MEXICAINE Coat the fillets with fish forcemeat, and roll them to resemble scrolls (see No. 914). Poach them in fish fumet as directed for the paupiettes. Lay each rolled fillet in a grilled mushroom garnished with one-half tablespoonful of peeled, pressed, and concassed tomato cooked in butter, and arrange them in an oval on a dish. Coat them with Béchamel sauce combined with a purée of tomatoes and capsicums cut into small dice, in the proportion of two tablespoonfuls of the purée and two-thirds oz. of the capsicums
Cook this with the app: pantry check, scaling, and the assistant.