Fillet of Sole with Normandy Sauce

Ingredients

• Cut each flounder into 4 fillets
• a gill of white wine
• a chopped onion
• 2 ozs, of butter
• 2 of flour
• the yolks of 2 eggs
• the juice of a lemon

Method

1. 1

   Season fillets with salt and pepper, cook in a saucepan with butter, white wine, and onion for 10 minutes.

2. 2

   Make a sauce with butter and flour, dilute with fish gravy, boil, skim, and thicken with egg yolks.

3. 3

   Add lemon juice, stir, and strain.

4. 4

   Place fillets on a dish and pour sauce over.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 36. The excerpt below is the record exactly as published.

Fillet of Sole with Normandy Sauce. Cut each flounder into 4 fillets ; season with salt and pepper ; put them into a sauce- pan with a little butter, a gill of white wine, a chopped onion ; boil and cook 10 minutes ; then make a sauce as follows : Put 2 ozs, of butter and 2 of flour in a saucepan ; stir and cook a little without browning ; dilute with the fish gravy and boil 10 minutes; skim and thicken with the yolks of 2 eggs

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