Fillet of Sole with Spinach

Ingredients

• Cut the fillets
• tablespoon of the spinach stuffing
• pepper
• salt
• with sherry

Method

1. 1

   Cut the fillets, place spinach stuffing on each, roll, and place on a buttered pan with pepper, salt, and sherry.

2. 2

   Cook covered for 8-10 minutes, then serve with hollandaise sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 109. The excerpt below is the record exactly as published.

with sherry, fish broth, pepper, and salt; steam for about twelve minutes. Arrange on a platter; sprinkle with chopped parsley. Serve with bordelaise sauce around. Garnish with parsley. Baked Fillet of Sole {Filet de Sole au four ) a la John Ericsson Fillet a sole (or flounder); form in shape of a fish — size according to the number of people to be served. Put on a buttered pan; egg AMERICAN COOK BOOK 75 the fish on top; sprinkle with bread crumbs; put some pieces of butter on top of the fish, with sherry and water in the pan; put in oven to bake. If the fish is large enough for eight to ten people, bake from twenty-five to thirty-five minutes. When ready, place on a warm platter, serve with the sauce made as follows from the pan that the fish is baked in: put a small tablespoon of flour in the pan; add half cup of the fish broth made from the bones of the sole, a little squeeze of onion, pepper, salt, and half cup tomato juice. Strain the gravy well through a fine strainer and when ready to serve, add half cup rich cream. Some Rhine wine will improve this sauce immensely. Garnish with parsley and quarters of lemon placed on thin slices of tomatoes. Fish dish for dinner. Fried Fillet of Sole {Filet de Sole frit ) a la Europeenne Select small flounders (or sole); scrape and clean well [if large they can be cut in pieces; if small left whole]; dip in egg, then in bread crumbs, and fry in hot fat; sprinkle with pepper and salt duringthe time of the frying. Arrange on a paper doily, one resting on top of the other. Garnish with lemon and parsley. Serve very hot with tartar sauce and cucumber tomato salad for dinner. Stuffed Fillet of Sole with Mousse of Salmon a la Camille Filet de Sole, farci de Mousse de Saumon, a la Camille Fillet the flounder (or sole); take tablespoon of salmon mousse and roll inside the fillet, about three inches long and three inches wide. Decorate with salmon mousse down the centre; sprinkle with pepper and salt; cook about eight to ten minutes with some butter and sherry — well covered. When cooked, arrange on hot slices of tomato with marbles of potato in the centre that have been put in shredded butter sprinkled with fine-chopped parsley. Serve with a hollandaise sauce for luncheon or dinner. Fillet of Sole with Spinach {Filet de Sole aux Epinards) Cut the fillets three inches long and about one and a half to two inches wide; put a tablespoon of the spinach stuffing on each, and roll; put on a buttered pan with pepper, salt

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