Filets de Soles Olga
From A guide to modern cookery, 1909
Serves 4
Serve immediately.
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 173. The excerpt below is the record exactly as published.
FILETS DE SOLES OLGA, otherwise ‘‘ OTERO” Bake beforehand, in the oven, as many fine, well-washed potatoes as there are fillets of sole. As soon as they are done, remove a piece of the baked shell, and withdraw the pulp in such wise as to leave nothing but the long, parched shells. Fold ' the fillets, and poach them with a little excellent fish fumet. Garnish the bottom of each prepared shell with a tablespoonful of shelled shrimps’ tails, cohered with a white-wine sauce. Put a poached fillet of sole upon this garnish; cover with sufficient Mornay sauce
Cook this with the app: pantry check, scaling, and the assistant.