Fillet of Sole, Marguery

Ingredients

• four fillets of sole
• one-half glass of white wine
• six boiled mussels
• one head of canned mushrooms
• the yolks of two eggs
• two ounces of butter
• season each fillet with salt
• a little Cayenne pepper
• sprinkle with grated bread crusts

Method

1. 1

   Put fillets of sole in a buttered saute pan.

2. 2

   Season with salt and Cayenne pepper, add white wine, and cover with buttered manilla paper.

3. 3

   Cook in oven for six minutes.

4. 4

   Remove fillets to a buttered silver platter, place mussels and mushrooms on top.

5. 5

   Add remaining wine to the sauce pan, mix with white wine sauce, bind with egg yolks and butter, strain, and pour over fish.

6. 6

   Sprinkle with bread crusts and bake until golden.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 97. The excerpt below is the record exactly as published.

Fillet of sole, Marguery Vol au vent of salmon, Genoise Planked shad and roe Cucumber salad Fancy ice cream LUNCHEON Alsatian wafers Little Neck clam cocktail Demi tasse Broiled striped bass, maitre d'hotel Potatoes natural SUPPER Lettuce and tomato salad Canape of sardines French pancakes Yorkshire buck Coffee Coffee Fillet of sole, Marguery. Put four fillets of sole in a buttered saute pan. Season each fillet with salt and a little Cayenne pepper, add one-half glass of white wine, and cover with buttered manilla paper. Put in oven and cook for six minutes. Remove the fillets to a buttered silver platter, place six boiled mussels and one head of canned mushrooms on top of each fillet. Now add to what wine is left, in the sauce pan one spoonful of white wine sauce, and bring to a boil, and bind with the yolks of two eggs and two ounces of butter. Stir well so the butter will be thoroughly melted. Strain and pour over the fish, sprinkle with grated bread crusts

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