Fillet of Sole Hotelier

Ingredients

• Put eight fillets of sole
• one-half a small onion
• two fresh mushrooms
• a few sprigs of parsley
• a pinch of flour
• the juice of one lemon
• a small glass of Sauterne wine
• twelve oysters
• a few bread crumbs
• a little drawn butter

Method

1. 1

   Place the fillets in a buttered baking dish.

2. 2

   Chop the onion, mushrooms, and parsley, sprinkle over the fish with flour, season, and add lemon juice and wine.

3. 3

   Surround with oysters and top with bread crumbs and drawn butter.

4. 4

   Bake in a moderate oven for 15 minutes, basting occasionally.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 17. The excerpt below is the record exactly as published.

FILLET OF SOLE HOTELIERE ^ Put eight fillets of sole, doubled over, in a metal baking- dish, well buttered. Chop fine one-half a small onion, two fresh mushrooms, and a few sprigs of parsley, and sprinkle over the fish, also a pinch of flour. Season with salt and pepper, and add the juice of one lemon and a small glass of Sauterne wine. Surround the fillets with twelve oysters, in their own liquid, and sprinkle a few bread crumbs and a little drawn butter

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