Filets de Soles, Sauce Monsseline

Ingredients

• two or three soles
• pepper to taste
• salt to taste
• a gill of double cream
• a couple of ounces of butter
• the yolks of four eggs
• a few drops of lemon-juice

Method

1. 1

   Tie fillets in knots, season, and cook in a buttered tin for about 10 minutes.

2. 2

   Drain butter, arrange fillets, and prepare sauce by stirring egg yolks, cream, butter, and seasoning over gentle heat until thickened, adding lemon juice.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 29. The excerpt below is the record exactly as published.

Filets de Soles, Sauce Monsseline (Fillets of Sole, Mousseline Sauce). — Take the fillets from two or three soles, tie each in a knot, place them in a buttered tin, season them with pepper and salt, put a sheet of buttered paper over them, and cook them in a moderate oven for about ten minutes. When done, drain off the butter, dish all the fillets in a circle and pour over them the following sauce : Beat up the yolks of four eggs in a small saucepan, add a gill of double cream, a couple of ounces of butter, and pepper and salt to taste. Put the Little French Dinners. 51 saucepan on a very gentle fire, and never cease stirring till the sauce thickens, adding during the process a few drops of lemon-juice

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