Fillets of Sole a Tltalienne

Ingredients

• the fillets
• a couple of shalots
• two or three mushrooms
• a little chopped parsley
• the liquor in which the fillets were cooked
• salt
• pepper
• a small piece of butter
• a little flour

Method

1. 1

   Bake fillets for 20 minutes.

2. 2

   Fry minced shallots until pale, add mushrooms and parsley, and the cooking liquor.

3. 3

   Boil for 15 minutes, season, and mix with butter and flour.

4. 4

   Let it boil once and serve over the fillets.

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 Tltalienne. Bake the fillets for twenty minutes, lay them flat on a dish and pour the following sauce over them : Mince a couple of shalots quite fine and fry them to a pale straw colour, add two or three mushrooms finely minced, a little chopped parsley and the liquor in which the fillets were cooked. Let the whole boil for a quarter of an hour, add a little salt and pepper, melt a small piece of butter in a saucepan and mix with it a little flour

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