Fillet of Sole, au Vin Blanc

Ingredients

• fillets of sole
• salt
• Cayenne pepper
• one-half glass of white wine
• one-half glass of stock
• buttered manilla puper

Method

1. 1

   Remove skin from fillets, place in buttered pan, add salt, Cayenne pepper, white wine, and stock.

2. 2

   Cover with buttered paper and bake until done.

3. 3

   Serve with sauce au vin blanc.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 241. The excerpt below is the record exactly as published.

Fillet of sole, au vin blanc Lamb chops with bacon Asparagus tip salad Tartelette with pears Coffee Sliced oranges. Peel and slice the oranges and put on compote dish. Serve powdered sugar separate. Force and cream. Serve raw with powdered sugar and cream separate. Poached eggs. Break the eggs in boiling water, to which may be added a soupspoonful of vinegar if desired. Add plenty of salt to the water to take away the vinegar taste. Serve on toast and garnish with parsley in branches. Canape Hambourgeoise. Place on toast one sliced gherkin with a slice of smoked salmon on top, and a little anchovy sauce in center. Garnish around edge with chopped boiled egg, parsley and lemon. Boiled honeycomb tripe. Cut honeycomb tripe in round pieces, five inches in diameter. Put in vessel with one onion, carrot, bay leaf, clove, a little celery and thyme and whole black peppers. Cover with water, salt and boil until done. Broiled honeycomb tripe. Take boiled tripe, roll in olive oil, then in fresh bread crumbs, and broil. Serve with lemon and parsley garnishing, and maitre d'hotel sauce on top. Maitre d'hotel sauce. One-quarter pound of fresh butter, juice of one lemon, and chopped parsley. Mix well. This sauce is not to be used hot. Lyonnaise potatoes. Slice an onion, fry in butter, and mix with saute potatoes. Field salad. Wash and clean the salad well. Serve with French dressing and chopped parsley. Puree of lentils (soup). Put in pot one pound of well-washed lentils and one quart of stock. Skim when it conies to a boil, and salt. Put in saute pan an onion, carrot, bay leaf, clove, some parsley, celery, leek, whole black pepper, a ham bone or small piece of pigskin, and a piece of butter, and allow to simmer. Add to the lentils, and boil. When done strain through sieve and serve with small dices of bread fried in butter. Fillet of sole, au vin blanc. Remove the skin from the fillets of sole. Put in buttered pan, add salt and a little Cayenne pepper, one-half glass of white wine, and one-half glass of stock. Cover with buttered manilla puper

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