Filets de Soles Rachel

Name: Filets de Soles Rachel
Yield: 4 servings
Ingredients: some delicate fish forcemeat; four slices of truffle; one-sixth pint of the cooking-liquor of mushrooms; a piece of butter the size of a walnut; one tablespoonful of freshly-cooked and uncooled asparagus-heads; one tablespoonful of truffle in dice; one-half pint of the sauce

From A guide to modern cookery, 1909

Serves 4

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 174. The excerpt below is the record exactly as published.

FILETS DE SOLES RACHEL Coat the fillets with some delicate fish forcemeat; put four slices of truffle on the forcemeat of each of the fillets; fold the latter, and poach them in one-sixth pint of the cooking-liquor of mushrooms, and a piece of butter the size of a walnut, cut into small pieces. Arrange the fillets in an oval on a dish, and coat them with white-wine sauce combined with one tablespoonful of freshly- cooked and uncooled asparagus-heads, and one tablespoonful of truffle in dice per every one-half pint of the sauce

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