Fillet of Sole, Voisin

Ingredients

• four fillets of sole
• one-half teaspoonful of very finely chopped onions
• a little chopped parsley
• chives
• chervil
• one peeled and finely chopped tomato
• one-half glass of white wine
• one pint of white wine

Method

1. 1

   In a buttered saucepan, place fillets, sprinkle with onions, parsley, chives, chervil, and tomato.

2. 2

   Season with salt and pepper, add white wine, cover, and bake for fifteen minutes.

3. 3

   Remove fish to a platter, add more white wine to the pan, cook, mix well, and pour over the fish.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 83. The excerpt below is the record exactly as published.

Fillet of sole, Voisin. In a buttered sauce pan put four fillets of sole, sprinkle with one-half teaspoonful of very finely chopped onions, a little chopped parsley, chives, chervil, and one peeled and finely chopped tomato. Season with salt and pepper, add one-half glass of white wine, cover, and put in oven for fifteen minutes. Then remove the fish to a platter, and put in the same saute pan one pint of white wine

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