Fillet of Sole a la Beatrice

Ingredients

• Fillet the sole (or flounder)
• cut in pieces two and a half inches long
• one and a half inches wide
• stuff with shrimp mousse
• with some sherry
• pepper
• salt
• put a mushroom that has been cooked and glazed
• decorate with cream sauce

Method

1. 1

   Fillet the sole, cut into pieces, stuff with shrimp mousse, and cook in the oven for 10-12 minutes.

2. 2

   Serve on rice with hollandaise sauce and garnish with mushrooms and parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 106. The excerpt below is the record exactly as published.

ilet de Sole ) a la Beatrice Fillet the sole (or flounder); cut in pieces two and a half inches long and one and a half inches wide; stuff with shrimp mousse, and doubleso that the mousse showsall around. Put in a pan with sherry, pepper, salt. Cook in oven for about ten to twelve minutes, covered ; arrange on a hot foundation of rice with hollandaise sauce in the centre; on each of the fillets put a mushroom that has been cooked and glazed with a brown glaze; decorate with cream sauce all around the mushroom; raise cooked, unpeeled shrimps in between each fillet and some all around. Garnish with parsley. Serve as a fish entree for dinner. Fillet of Sole {Filet de Sole) a la Parisienne To six nice fillets of sole (or flounder) take one pound of mush¬ rooms and two cups nice fish mousse. Steam the fish for about six minutes between two pans with a little sherry, pepper, and salt. When done, cut part in small pieces; mix it gently with one cup of fish mousse. In the meantime, chop mushrooms that have been cooked in water, sherry, pepper, and salt for fifteen minutes; add the mushrooms to the second cup of mousse. Put one layer of mushrooms then one layer of fish; then repeat process until the dish is full. Put into oven and bake for about twenty to thirty minutes. When done, turn out on a buttered baking sheet, cover with a meringue from the whites of two or three eggs; season with salt, pepper, and sherry; put into oven and brown golden brown. Place on a nice paper doily; garnish with lemons around. Serve with a mushroom, supreme, or sauterne sauce. Fish entree for dinner or luncheon. Stuffed Fillet of Sole with Green Pepper a la Lincoln Filet de Sole farci de Piments, a la Lincoln Fillet the sole; cut in diamond pieces about two and a half by one and a half inches from point to point. Cook onions and green pepper, chop very fine, with part of the sole; add one white of egg to the cup of mixture; stuff pieces — putting one on top of the other with a layer of stuffing between. Cook ten to twTelve minutes in oven with some sherry

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