Fillet of Sole, Villeroi

Ingredients

• the fillets of a large sole
• some salt
• a glass of milk
• one spoonful of flour
• one spoonful of butter
• one cup of cream
• two ounces of sweet butter

Method

1. 1

   Place sole fillets in a buttered pan, add salt and milk, bring to a boil, then let sit for ten minutes.

2. 2

   Remove fish, mix flour and butter in broth, boil, add cream and sweet butter, whip until melted, season, and strain over fish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 54. The excerpt below is the record exactly as published.

Fillet of sole, Villeroi Roast loin of lamb, mint sauce Asparagus Polonaise Potato salad Savarin aux fruits Coffee Eggs gastronome. Boil six eggs until hard, remove the shells, and cut in two lengthwise. Chop up the yolks and put in a bowl. Chop very fine one can of French mushrooms, and add to the yolks, season with salt and pepper, add the raw yolk of one egg, one-half cup of fresh bread crumbs and a little chopped parsley, and mix well. Fill the hard-boiled whites with this filling, put on a platter, cover with brown gravy and bake in oven. Calf's brains au beurre noir. Put two calf's brains in cold water and leave for one hour ; then rempve the reddish-black outside skin with the fingers, and put again in fresh cold water so the blood will run out, and the brains remain white after being cooked. Now put in a casserole two quarts of water, a heap- ing spoonful of salt, one-half glass of vinegar, two onions, one-half of a carrot, and a bouquet garni. Boil for five minutes, and then add the brains and boil for two minutes, then let it stand in the hot broth for about one-half hour. Then remove the brains, cut in two lengthwise and lay on a platter, sprinkle with salt and fresh-ground black pepper, one spoonful of French capers, and a little chopped parsley, chives and chervil. Put in a frying pan three ounces of sweet butter and cook until very dark brown, nearly black ; and pour over the brains. Then put in the same pan one-third of a cup of vinegar, let it be- come hot, and pour over the brains also. Potatoes persillade. Cut two dozen potatoes to the shape of a small egg. Put in a pot, cover with cold water, add a spoonful of salt, and boil slowly so they will not break. When they are nearly soft drain off the water, add one ounce of butter, cover, and simmer until the butter is melted. Then sprinkle with chopped parsley. Fillet of sole, Villeroi. Put the fillets of a large sole in a buttered pan, add some salt and a glass of milk, bring to a boil, and then set on the side of the stove for ten minutes; then remove the fish to a platter. Mix in a cup one spoonful of flour and one spoonful of butter ; add this to the broth in the pan from which the fish has been removed, and boil for five minutes; then add one cup of cream, and two ounces of sweet butter

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