Filets de Soles Veronique

Ingredients

• the fillets of a fine sole
• two spoonfuls of fumet
• one and one-half oz. of butter
• a pyramid of skinned and very cold muscadel grapes

Method

1. 1

   Raise, beat, and season fillets, place in a buttered dish.

2. 2

   Prepare fumet with bones, onion, parsley, lemon juice, white wine, and water.

3. 3

   Strain over fillets and poach gently.

4. 4

   Reduce fumet to syrup consistency, finish with butter, and serve with grapes.

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 VERONIQUE Raise the fillets of a fine sole; beat them slightly; fold and season them, and put them in a special earthenware, buttered dish. With the bones, some of the trimmings of the fish, a little minced onion, some parsley stalks, a few drops of lemon juice, and white wine and water, prepare two spoonfuls of fumet. This done, strain it over the fillets, and poach them gently. Drain them carefully; reduce the fumet to the consistence of a syrup, and finish it with one and one-half oz. of butter. Arrange the fillets in an oval on the dish whereon they have been poached; cover them with the buttered fumet, and set to glaze quickly. When about to serve, set a pyramid of skinned and very cold muscadel grapes

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