Fillet of Sole, Judic

Ingredients

• four fillets of sole
• season with salt
• season with pepper
• a little butter
• the juice of a lemon
• four pieces of lettuce
• cover with cream sauce
• sprinkle with grated cheese

Method

1. 1

   Place fillets in a buttered pan, season, add butter, and lemon juice, then bake until done.

2. 2

   Serve on a platter with lettuce, cover with cream sauce, sprinkle with cheese, and bake again until brown.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 226. The excerpt below is the record exactly as published.

Fillet of sole, Judic Tenderloin steak, Bernardi Potatoes Sybil Endive salad Fancy ice cream and cakes. Coffee Scrambled eggs, Magda. In a casserole put two ounces of butter, twelve beaten eggs, one-half cup of cream, season with salt and pepper, and then scramble. When nearly done add one tablespoonful of grated Swiss cheese, ©ne-half teaspoonful of mustard flour, and one tablespoonful of mixed, chopped parsley, chervil and chives. Chicken saute, Josephine. Cut two spring chickens in quarters, and season with salt and pepper. In a saute pan put two ounces of butter and a spoonful of olive oil. Set on the stove until hot, add the chicken, and saute. When nearly done add six chopped shallots, one tablespoonful of carrot cut in very small dices, one bay leal cut very fine, one-half of a clove, a little pars- ley, and two heads of mushrooms, all chopped very fine. Also one spoonful of raw ham cut in very small squares. When the chicken is cooked remove to a platter, and to the saute pan add one pony of brandy and reduce one-half. Then add two more ounces of sweet butter and the juice of a lemon, and pour over the chicken. Danish apple cake. Pare and core six apples. Mix one and one-half cups of fine bread crumbs, one-half cup of sugar and one-half teaspoonful of cin- namon. Butter a deep cake mould and put a layer of the crumb mixture, with a bit of butter, at the bottom. Then a layer of the sliced apples, and con- tinue alternately until the material is all used. Bake in a moderate oven for about two hours, and serve cold with whipped cream. Potage Villageois. In a casserole put three ounces of butter and three stalks of leeks cut in Julienne shape. Simmer for fifteen minutes. Then add six leaves of Savoy cabbage, cut Julienne, and simmer again for ten minutes. Then add two quarts of stock, bouillon, chicken broth or consomme, season well with salt and pepper, and boil for forty minutes. Then add one-half pound of vermicelli and boil for fifteen minutes, or until the vermicelli is done. Fillet of sole, Judic. Put four fillets of sole in a buttered pan, season with salt and pepper, put a little butter on top, squeeze the juice of a lemon over all, and bake in the oven until done. Then place four pieces of lettuce braise on a platter, lay the fillets on top, cover with cream sauce, sprinkle with grated cheese

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