Fillets of Sole à la Orly

Ingredients

• soles
• lemon juice
• salt
• whole black pepper
• white wine
• a bouquet of herbs
• flour
• oil for frying

Method

1. 1

   Fillet your soles and soak them in lemon juice with salt and whole black pepper.

2. 2

   Boil the dressings of the fish in white wine, a bouquet of herbs, salt and pepper; reduce the sauce, and strain.

3. 3

   Flour and fry the fillets, drain them, and serve with the sauce separate.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 17. The excerpt below is the record exactly as published.

Fillets of sole à la Orly. Poulet sauté. Brown fricassée of chicken. Rosbif rôti. Roast heef. Laitues au jus. Stewed lettuce. Croûtes à la normande (chaudes). Fried toasts à la Normande. Clear soup with Italian paste. Prepare like the soup on the z2nd of January. Fillets of sole à la Orly. Fillet your soles and soak them in lemon juice with salt and whole black pepper. Boil the dressings of the fish in white wine, a bouquet ofherbs, salt and pepper ; reduce the sauce, and strain. Flour and fry the fillets, drain them, and serve with the sauce separate. Baked cauliflower with bread-crumbs. Break your cauliflower into small pieces and soak in cold water and vinegar, blanch in boiïling water for two or three minutes, when cool, boil in boiïling water, but keep them firm. Have some white sauce (see 31st of January) ready, to which add some grated Parmesan cheese. Place your pieces of cauliflower in layers in a tin dish, cover each layer with the sauce, sprinkle the whole with grated Parmesan cheese and browned bread-crumbs, moisten with melted butter, and brown in the oven or with a salamander. THE 366 BILLS OF FARE. 29 EE —_——_—_—]_—_—î…——……… JANUARY 29. Potage de consommé aux quenelles, Clear soup with quenelles. Truites à la Saint-Florentin. Trout à la Saint Florentin, Selle de mouton à l'anglaise. Roast saddle of mutton. Chapon rôti. Roast capon. Petits pois au beurre (conserves). Preserved green peas. Beignets soufflés. Fritters, Clear soup with quenelles. Prepare your quenelles (see 3rd of September) and boil them in a little stock, drain, place in the soup-tureen, and pour the necessary quantity of stock over them. Trout à la Saint Florentin. Procure some fine trout, clean them by the gills and stuff with fresh butter, mixed with fine herbs, salt, and pepper, cook in a fish-pan with sufficient white wine to be three inches above the fish, add a crust of bread, onions, a bouquet of herbs

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