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Fillet of Sole a la Rouennaise
From The Swedish, French, American cook book, 1918
Serves 2
Garnish with crab claws and lemon.
Presented as published in 1918. 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
Nutrition per serving
124Calories
23 gProtein
2 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories124 kcal
Protein23 g
Carbohydrates1.6 g
Fiber0 g
Sugars0.4 g
Total Fat1.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol98 mg
Sodium540 mg
Potassium431 mg
Calcium110 mg
Iron1 mg
Magnesium45 mg
Phosphorus306 mg
Zinc4.2 mg
Copper0.8 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C3.5 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B1211 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.3 mg
Folate53 mcg
Choline9.4 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 110. The excerpt below is the record exactly as published.
Filet de Sole) a la Rouennaise Fillet the sole (or flounder); cut in diamond shapes, two pieces to each portion; put on a buttered pan; take a mousse of salmon or bass — to each cup of crab meat four spoons mousse, two spoons sherry; stuff between each piece, a quarter of an inch thick, put the other piece on top and put the crab meat on top; decorate around the edge with a mousse of fish that is colored with lobster coloring with a dot of mousse in the centre. Put some sherry in the pan, cook in oven from eight to twelve minutes — well covered. Place on hot slices of tomato or fried potatoes, with oyster crab sauce in the centre. Garnish with crab claws all around, pieces of lemon, and parsley. Serve as an entree for dinner. Fillet of Sole {Filet de Sole ) au Gratin Shred the fillet of sole. Put in small ramequin cups, one layer of sole, one layer of cream sauce, one layer of grated cheese; repeat this until the cups are full; sprinkle with pepper and salt
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