Filets de Soles Paysanne

Ingredients

• two small carrots
• two new onions
• a stick of celery
• the white of one leek
• a tablespoonful of peas
• the same quantity of French beans

Method

1. 1

   Cut vegetables in paysanne fashion, season, and stew in butter.

2. 2

   Moisten with water and add broccoli, peas, and beans.

3. 3

   Cook and reduce liquor.

4. 4

   Lay fillets on a dish, pour vegetables over, cover, and poach.

5. 5

   Reduce liquor and add butter, then pour over fillets.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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.

alf 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 per pint of the sauce. 886—FILETS DE SOLES MIRABEAU Poach the fillets, left in their natural state, in fish fumet. Dish them and coat with white wine and Genévoise sauces, alternating the two, white and brown. Lay a thin strip of anchovy fillet between each of the fillets of sole; deck those of the latter coated with white sauce with a slice of truffle, and those coated with brown sauce with a star of blanched tarragon leaves. 887—FILETS DE SOLES MIRAMAR Divide each of the fillets into slices; season them and cook them in butter. Cut fifteen roundels (one-third inch thick) of egg-plant; season, dredge, and toss them in butter, taking care to keep them very crisp. Take a timbale of suitable size, and line its sides with a layer (three-quarters inch thick) of pilaff rice. FISH 299 Put the roundels of egg-plant and the sliced fillets of sole (mixed and tossed together for a moment) in the middle of the dish. Just before serving, sprinkle with one oz. of lightly-browned butter. 888—FILETS DE SOLES AUX HUITRES Open and poach twelve oysters. Poach the fillets of sole, folded, in the oyster liquor strained through linen, and a piece of butter as large as a walnut. Arrange in an oval on a dish; garnish the centre with the poached oysters (cleared of their beards), and coat the fillets of sole and the oysters with Normande sauce combined with the reduced cooking-liquor of the fillets. 889—FILETS DE SOLES NELSON Fold the fillets, and poach them in fish fumet. Arrange them in a circle on a dish; coat them with white- wine sauce, and glaze quickly. Garnish the centre of the dish with a pyramid of potato- balls cooked in butter and of a light-brown colour. Surround the fillets with poached milt. 890—FILETS DE SOLES NEW-BURG Prepare a lobster 4 la New-burg, in accordance with one of the recipes given (No. 948 and 949). Cut the tail into as many slices as there are fillets of sole, and keep them hot. Cut the remainder of the lobster meat into dice, and add these to the sauce. Fold the fillets of sole, and poach them in fish fumet. Arrange them in an oval on a dish; lay a slice of lobster upon each fillet, and coat with the lobster-sauce eombined with the dice, prepared as directed above. 891—FILETS DE SOLES ORIENTALE Prepare the fillets exactly as those 4 la New-burg, but season the sauce with curry. Having dished and sauced the fillets, set a pyramid of rice a l*Indienne in the middle of the dish, or send the rice to the table separately, in a timbale; either way will be found to answer. 892—FILETS DE SOLES PERSANE Prepare the fillets as in the case of those 4 la New-burg, but season the sauce with Paprika, and add thereto one oz. of cap- sicums cut into large dice. Send some pilaff rice with saffron to the table separately. 300 GUIDE TO MODERN COOKERY 893—FILETS DE SOLES ORLY Season the fillets; dip them into batter and, a few minutes before serving, put them into very hot fat. Drain them; dish them on a napkin with fried parsley, and serve a tomato sauce separately. N.B.—There are several ways of preparing these fillets of sole. Thus they may be simply dipped in milk, dredged, and impaled on a hatelet. They may also be marinaded, treated a l’anglaise, and twisted into cork-screw shape. Always, however, dish them on a napkin with fried parsley and, in every case, send a tomato sauce to the table separately. This last accompaniment is essential. 894—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 to completely fill the shell; sprinkle with grated cheese, and glaze quickly. Dish on a napkin the moment the fillets have been taken from the oven, and serve immediately. 895—FILETS DE SOLES POLIGNAC Fold the fillets, and poach them in one-quarter pint of white wine, a few tablespoonfuls of the cooking-liquor of mushrooms, and a piece of butter about the size of a walnut. Dish the fillets in an oval. Reduce the cooking-liquor to half; thicken it by means of two tablespoonfuls, bare, of fish velouté; finish the sauce with one oz. of butter, and add thereto three small, cooked, finely-minced mushrooms, and one table- spoonful of a julienne of truffles. Coat the fillets with sauce, and set to glaze. 896—FILETS DE SOLES PAYSANNE For the fillets of soles, cut two small carrots, two new onions, a stick of celery, and the white of one leek in paysanne fashion. Season these vegetables with a very little table-salt and a pinch of sugar; stew them in butter; moisten sufficiently to cover them with lukewarm water; and add a few pieces of broccoli, a table- spoonful of peas, and the same quantity of French beans

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