Fillets of Sole à la Rothschild

Ingredients

• some fillets of sole
• lemon-juice
• pepper
• salt
• some carrots
• a gill of sauterne
• about half a pint of fish stock
• a piece of butter
• a table-spoonful of whipped cream
• lobster spawn
• some minced prawns or oysters
• fried parsley

Method

1. 1

   Season fillets with lemon juice, pepper, and salt.

2. 2

   Roll around carrot pieces and tie in buttered paper.

3. 3

   Cook in a stewpan with sauterne and fish stock for 15-20 minutes.

4. 4

   Prepare a farce with butter, stock, and whipped cream, adding pounded lobster spawn.

5. 5

   Mix in egg yolk and pass through a sieve, adding prawns or oysters.

6. 6

   Garnish with crayfish and fried parsley.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 16. The excerpt below is the record exactly as published.

Fillets of Sole k la Rothschild Season some fillets of sole with lemon-juice, pepper, and salt ; cut each fillet in half, cut some carrots into the shape of corks, and roll each fillet round one of these, and tie them up in buttered paper. Put these rolls in a stewpan with a gill of sauterne and about half a pint of fish stock ; add a dust of salt and let these cook for fifteen or twenty minutes, then take them out and remove the carrots. Make a farce with a piece of butter the size of a walnut, mix it with a little stock in which the fish was cooked, and a table-spoonful of whipped cream, which stir in a stewpan till it boils ; then add some lobster spawn which has been pounded with butter ; let all this boil again, keeping it well stirred. Mix in the yolk of an egg when cool and pass through a sieve, then add a few minced prawns or oysters, and mix well and warm up ; garnish with crayfish and fried parsley

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