Fillet of Sole, Lord Curzon

Ingredients

• one green pepper
• three heads of fresh mushrooms
• one peeled tomato
• one ounce of butter
• four fillets of flounder
• one glass of white wine
• a spoonful of curry powder
• one cupful of Hollandaise sauce
• one and one-half cupfuls of tomato sauce

Method

1. 1

   Cut the green pepper, mushrooms, and tomato into small squares.

2. 2

   Put in a saute pan with butter and simmer.

3. 3

   Lay the fillets of flounder in a frying pan, season with salt, pepper, and a chopped shallot, spread the simmered vegetables on top, add white wine, sprinkle with curry powder, cover, and bake for ten minutes.

4. 4

   Remove the fish to a platter, add Hollandaise and tomato sauce to the pan, mix well, and pour over the fish.

5. 5

   Place in a hot oven to brown slightly.

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 110. The excerpt below is the record exactly as published.

Filkt of sole, Lord Curzon. Cut one green pepper, three heads of fresh mushrooms, and one peeled tomato in small squares. Put in a saute pan with one ounce of butter, and simmer. Lay four fillets of flounder in a frying pan, season with salt and pepper and a chopped shallot, spread the simmered vegetables on top, add one glass of white wine, sprinkle with a spoonful of curry powder, cover, and bake ten minutes. Then remove the fish to a platter. To the pan add one cupful of Hollandaise sauce and one and one-half cupfuls of tomato sauce

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