Fillet of Sole with Mushroom Puree

Ingredients

• a large flounder
• one pound of mushrooms
• one ounce of butter
• one ounce of flour
• one-half cup of consommé
• half a cup of cream

Method

1. 1

   Cut off head and tail of flounder, set aside.

2. 2

   Cut fillets and bake for ten minutes.

3. 3

   Make mushroom puree by chopping mushrooms, cooking with butter and flour, then adding consommé and cream.

4. 4

   Cover fillets with puree and forcemeat, replace head and tail, bake in hot water for ten minutes.

5. 5

   Garnish with parsley and serve with Hollandaise sauce.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 67. The excerpt below is the record exactly as published.

a large flounder and set away for future use. Cut off the fillets from the fish and bake them in the oven for ten minutes and set them away to cool. Then make a puree of mushrooms in the following way: Peel and chop fine one pound of mushrooms, melt one ounce of butter, add one ounce of flour, and let them come to a boil. Then stir in one-half cup consommé, half a cup of cream

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