Fillets of Sole D’Orly

Ingredients

• Let the fillets soak for two hours in a marinade
• two tablespoonfuls of salad oil
• half an ounce of butter
• the same of flour
• a four-ounce tomato

Method

1. 1

   Soak fillets in marinade, drain, dip in batter, and fry until golden.

2. 2

   Make a sauce with fish broth, thicken with butter and flour, add tomato, season, and finish with egg yolk and chervil.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 44. The excerpt below is the record exactly as published.

Fillets of Sole D’Orly. — Anything cooked D’Orly is dipped in batter before frying. Let the fillets soak for two hours in a marinade made of the juice of a lemon, a little pepper and salt, and two tablespoonfuls of salad oil. Turn them now and then. Drain and wipe the fillets, dip them in frying batter, and fry in plenty of boiling oil or suet till they are a nice golden colour. Drain and dry the fillets, dust over with salt, and serve piled on a hot napkin. Many people dislike sauce with batter, but Wyvern recommends this sauce, to be handed in a boat. Break up all the bones and trimmings of the Sole, and with them make half a pint of good fish broth. Thicken this with half an ounce of butter and the same of flour, stir in a four-ounce tomato

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