Fillet of Sole, Marechal

Ingredients

• fillets of sole
• dip in milk
• then in flour
• in beaten eggs
• in bread crumbs
• Fry in swimming lard
• two cups of cream sauce
• one dozen parboiled oysters
• one-quarter pound of picked shrimps
• six sliced canned mushrooms

Method

1. 1

   Season fillets, dip in milk, flour, beaten eggs, and bread crumbs.

2. 2

   Fry in lard.

3. 3

   Serve with a sauce made from cream, oysters, shrimps, and mushrooms.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 28. The excerpt below is the record exactly as published.

fillet of sole, Marechal Roast rack of lamb, mint sauce String beans Mashed potatoes Nesselrode pudding Cakes Coffee Wine jelly. Dissolve four ounces of French gelatine in two quarts of water, add one pound of sugar, the rind and juice of six lemons, the juice of three oranges, a piece of cinnamon stick, and six cloves. Stir well and put on fire to boil. Then stir quickly into the jelly the whites of six eggs, partly beaten, and boil again. Then take off the fire and strain through a flannel jelly bag, and add the flavoring desired. Pour into jelly moulds and put on ice until firm. To remove the jelly, dip the moulds in hot water, and turn out on a cold dish. For the following jellies use a wine glassful of the respective wines or liqueurs for flavoring: Sherry wine, maraschino, Rhein wine, claret, port wine, anisette, kirschwasser, champagne, Burgundy, Moselle wine, Chartreuse, brandy, Benedictine, Cognac, fine champagne, etc. Fruit jelly. Cut or slice all kinds of fresh fruit in season, put in jelly mould and cover with wine jelly. Put in ice box until firm. Jelly a la Russe. Put some empty jelly moulds on ice until cold, then pour a little wine jelly in the bottom and allow to set. Do not let the balance of the jelly set, but add a pony of Russian kummel, put in bowl and beat with a whip until it looks like white frost. Then fill the moulds to the top with the beaten jelly, and set in the ice box until needed. Fillet of sole, Marechal. Salt and pepper the fillets, dip in milk, then in flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming lard, and serve on napkin with lemon and fried parsley. Serve the following sauce separate : Two cups of cream sauce, one dozen parboiled oysters, one- quarter pound of picked shrimps, and six sliced canned mushrooms

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