Fillets de Soles a la Marguery (Fillets of Soles)

Ingredients

• Fillet a thick sole
• a sheet of white kitchen paper
• the yolks of four eggs
• four ounces of butter
• a pinch of nutmeg
• pepper and salt

Method

1. 1

   Fillet the sole and place in a buttered dish.

2. 2

   Season with pepper, salt, and nutmeg, then cover with white wine.

3. 3

   Cook in a hot oven for a few minutes.

4. 4

   Drain, prepare a sauce with cooking liquor, egg yolks, and butter, stirring over low heat.

5. 5

   Garnish fillets with shrimp and mussels, cover with sauce, and brown in the oven before serving.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 67. The excerpt below is the record exactly as published.

Fillets be Soles a la Marguery. (Fillets of Soles ) Fillet a thick sole and place the fillets in a buttered dish. Season them with pepper and salt, and a pinch of nutmeg ; then pour over sufficient good white wine to cover them. Cover with a sheet of white kitchen paper, buttered on one side ; put the dish to cook in a very hot oven for a few minutes. Drain the fillets well, and place them on a dish (silver or china). Take the liquor in which the fillets have cooked, the yolks of four eggs, and four ounces of butter

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