Fillet of Sole au Gratin

Ingredients

• Shred the fillet of sole
• one layer of cream sauce
• one layer of grated cheese
• some fresh bread crumbs

Method

1. 1

   Layer the sole, cream sauce, and cheese in ramequin cups, sprinkle with pepper and salt, and top with bread crumbs.

2. 2

   Bake in hot water for 12-15 minutes, then serve garnished with hard-boiled egg and parsley.

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.

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; put some fresh bread crumbs on top; put in hot water, uncovered; bake in oven from twelve to fifteen minutes. Turn out on a paper doily; garnish with a slice of hard-boiled egg on top of each, and parsley. Serve as a fish entree for lunch or dinner. Fried Fillet of Sole {Filet de Sole frit) a la Montana Cut a fillet of sole; press very thin; cut in individual large dia¬ mond shapes; dip in egg and then in fine bread crumbs; fry in very hot fat from two to three minutes. Arrange on a paper doily in a crown style around a pyramid of potatoes. Garnish with baskets of lemon filled with tartare sauce all around and parsley. Serve as an entree for lunch or dinner. Fillet of Sole {Filet de Sole) a la Maria Mathilda Fillet the sole (or flounder); cut in a heart shape; cover with mousse of shrimps that has not been colored; decorate all around with the mousse that has been colored (shrimp color); cook in oven — well covered — with some sherry, pepper, and salt, for about eight to ten minutes. Arrange on a rice foundation with matelote sauce in the centre. Garnish with unpeeled shrimps. Fillet of Sole {Filet de Sole) au Gratin

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