Fillets of Sole a la Reine

Ingredients

• some fillets of sole
• a layer of stuffing made of bread-crumbs
• chopped parsley
• pepper
• salt
• a little cayenne
• a little beaten egg
• a little stock
• a small lump of butter
• two cloves
• a spoonful of raw cream
• the beaten yolk of an egg

Method

1. 1

   Spread the fillets of sole with stuffing, roll them up, and tie with tape.

2. 2

   Boil in salted water until tender.

3. 3

   Make a white sauce with stock thickened with flour and milk, add butter, cloves, pepper, and salt.

4. 4

   Simmer, strain, add cream and egg yolk.

5. 5

   Heat fillets in sauce without boiling.

6. 6

   Remove tape and serve upright with sauce.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 5. The excerpt below is the record exactly as published.

Fillets of Sole a la Reine. Take some fillets of sole, spread them on one side with a layer of stuffing made of bread-crumbs, chopped parsley, pepper, salt and cayenne, and a little beaten egg. Roll up the fillets of sole and tie each one round with tape, boil them in water with a little salt till tender, drain them and put them aside. Make a white sauce with a little stock thickened with flour mixed to a smooth paste with cold milk, add a small lump of butter, two cloves, pepper and salt, and a dust of coralline pepper ; let this simmer till flavoured ; strain, put back in the saucepan, add a spoonful of raw cream and the beaten yolk of an egg

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