Fillet of Sole Venitienne
From Louis' every woman's cook book, 1910
Venitienne butter is made with spinach, parsley, tarragon, chives, and chervil pounded with butter.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 VENITIENNE ^ Take two fresh flounders (American soles), skin them, and take off the fillets. Double them over, and arrange them in a flat saucepan, slightly buttered. Season, and add one glass of Sauterne wine, the juice of a lemon, and a gill of fish stock. Cook for about eight minutes and then dish up on a platter. Add to the liquid the fish has been cooked in one scant tablespoonful of flour mixed with a tablespoonful of butter, and let it boil for five minutes, to form a sauce. Then add two tablespoon- fuls of Venitienne butt
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