Fillets of Sole A L’Americaine

Ingredients

• two good medium-sized soles
• pepper
• salt
• a little good dry white wine
• two finely chopped shallots
• some tiny pieces of lobster butter
• one-sixth of a pint of the cooking liquor

Method

1. 1

   Remove fillets from soles, season, and lay in a buttered dish.

2. 2

   Moisten with wine, sprinkle with shallots, cover with paper, and cook for 5 minutes.

3. 3

   Pour liquor into prepared tomato sauce and coat the fish.

4. 4

   Sprinkle breadcrumbs and lobster butter on top, then brown in a sharp oven for about 8 minutes.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 15. The excerpt below is the record exactly as published.

FILLETS OF SOLE A L’AMERICAINE OKIN two good medium-sized soles, remove ^ the fillets, trim the edges, and fold them neatly ; season with pepper and salt, and lay them in a row on a well-buttered gratin china or silver dish. Moisten with a little good dry white wine, and sprinkle over them two finely chopped shallots ; cover with buttered paper, and cook in the oven for five minutes ; then pour the liquor from the dish into a previously prepared rich tomato sauce (made with tomato pulp and veloute and well re- duced). Pour this carefully over the fish so as to completely mask it. Sprinkle over some freshly made breadcrumbs and place some tiny pieces of lobster butter on each fillet (made from pounded eggs and coral of a lobster, with double its quantity of fresh butter). Finish the fillets of sole in a sharp oven, allowing about eight minutes to brown the surface. Serve at once. % SOLE MODE DE TROUVILLE OKIN three medium-sized soles, remove the ^ fillets, trim them neatly, then fold and flatten slightly ; place them in a well-buttered saute pan ; season with salt and pepper and a very little grated 37 THE DUDLEY RECIPES nutmeg ; moisten with a gill of dry white wine and a little white stock ; cover the pan, and allow them to cook for about fifteen minutes over a quick fire ; drain the fillets and keep them warm. Next put into the saute pan a dozen mushroom heads with a little of their liquor, also a dozen mussels and a dozen oysters ; cook these together until thoroughly hot. Dish up the fillets in a circle. Reduce the gravy with half a pint of Bechamel sauce ; take out the mushrooms and shellfish ; thicken the sauce with the yolks of two eggs and a pat of fresh butter ; pass through a tammy, and return to the saute pan with the garnishing ; range the heads of mushrooms on the top of each fillet, and put the remainder with the oysters and mush- rooms in the centre of the dish. Sauce well over, sprinkle with a very little dissolved meat glaze, and serve. SOLES A LA COLBERT mRIM a good-sized sole, take off both skins, and wipe it with a cloth. With a sharp- pointed knife make an incision alongside the bone, break the bone at each end, and remove it carefully without mutilating the fish. Brush the fish with beaten egg on both sides and cover well with fresh breadcrumbs. Fry in deep, hot fat a golden colour ; 38 FISH DISHES drain it well on paper or a cloth ; dish up, and fill the centre of the fish, the cavity left by the bone’s removal, with well-seasoned Maitre d’Hotel butter (which is made by mixing one ounce of fresh butter with one teaspoonful of chopped parsley, a sprig of tarragon and a sprig of chervil, finely chopped, to which is added a teaspoonful of lemon juice and a pinch of salt and pepper. This should be spread on a plate, put on ice, and, when quite firm, made into pats. The sole should be garnished with sprigs of fried parsley and quarters of lemon, and served quickly. FILETS DE SOLES AUX CHAM- PIGNONS OTEW two ounces of small mushrooms in ^ butter. Fold the fillets, and poach them in one-sixth of a pint of the cooking liquor

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