Fillets of Sole à la Florentine

Ingredients

• 2 soles
• | pt. cooked spinach
• | pt. fish stock
• Lemon juice
• 3 gills good white sauce
• 6 table-sps. grated Parmesan
• Pepper and salt
• A pinch of nutmeg

Method

1. 1

   Fillet the soles and season.

2. 2

   Lay them on a greased tin, pour fish stock around to half cover, cover with greased paper, and cook until ready.

3. 3

   Arrange spinach on a dish, place fillets on top, coat with white sauce mixed with cheese, sprinkle remaining cheese, and brown lightly.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 195. The excerpt below is the record exactly as published.

illets of Sole ft la Florentine 2 soles. | pt. cooked spinach. | pt. fish stock. Lemon juice. 3 gills good white sauce. Fillet the soles and make stock of the trimmings. Trim the fillets neatly, season them with pepper, salt, and a squeeze of lemon juice, and double them with the side which the skin came off inside. Lay them on a greased tin, and pour round them enough fish stock, or white wine and fish • stock to half cover them. Place a piece of greased paper on the top, and cook in a moderate oven until the fish is ready. Arrange a bed of well-cooked spinach on an entree dish, and dish the filleta neatly on the top ; they may either be placed in two rows, one overlapping the other, or in a circle. Have ready some good white sauce, made with fish stock (see p. 674), add to it 2 table- spoonfuls of cheese, and pour this over the fish, coating it well. Sprinkle the remainder of the cheese over the top, and brown the surface lightly, 6 table-sps. grated J/ar- mesan. Pepper and salt. A pinch of nutmeg

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