Fillets of Sole, A La Meuniere II

Ingredients

• Melt enough butter in heavy frying pan to cover fillets.
• Remove fish to hot platter.
• To 4% cup liquor in pan, add 2 tablespoons flour.
• add 0.5 cup chicken stock
• few drops lemon juice
• 1 tablespoon finely chopped parsley

Method

1. 1

   Melt enough butter in heavy frying pan to cover fillets.

2. 2

   When hot, put in fish and cook until delicately brown.

3. 3

   Remove fish to hot platter.

4. 4

   To 4% cup liquor in pan, add 2 tablespoons flour, 0.5 cup chicken stock, few drops lemon juice, and 1 tablespoon finely chopped parsley.

5. 5

   When well blended, pour over fish.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 87. The excerpt below is the record exactly as published.

FILLETS OF SOLE, A LA MEUNIERE II Melt enough butter in heavy frying pan to cover fillets. When hot, put in fish and cook until delicately brown. Remove fish to hot platter. To 4% cup liquor in pan, add 2 tablespoons flour, ¥ cup chicken stock, few drops lemon juice, and 1 tablespoon finely chopped parsley

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