Fillets of Sole, Marguery

Ingredients

• 8 fillets of flounder
• 1 small boiled lobster
• 18 little neck clams or tiny canned shrimps
• 1% cup white wine
• 14 cup grated Parmesan cheese
• 3 tablespoons butter
• 3 tablespoons flour
• Salt and paprika
• Salt and paprika

Method

1. 1

   Put fillets in buttered dripping pan, sprinkle with salt and paprika, and pour over wine.

2. 2

   Cover with buttered paper and bake for 15 minutes in a moderate oven (350° F.).

3. 3

   Put bones and trimmings of fish in saucepan, add bones from a small lobster and 6 clams.

4. 4

   Cover with cold water, bring to boiling point, and simmer until stock is reduced to 1 cup.

5. 5

   Melt 3 tablespoons butter, add 3 tablespoons flour, and stir until well blended, then pour on gradually fish stock.

6. 6

   Bring to boiling point, add 0.25 cup liquid in which fish has cooked, and season with salt and pepper.

7. 7

   Arrange fillets on oven-proof platter, strain over sauce, and garnish with slices of lobster meat, and 12 clams.

8. 8

   Sprinkle with cheese and bake until thoroughly heated.

9. 9

   Use water and lemon juice in place of wine if desired.

Nutrition per serving

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 88. The excerpt below is the record exactly as published.

FILLETS OF SOLE, MARGUERY 8 fillets of flounder 1 small boiled lobster Bones and trimmings of fish 18 little neck clams or Salt and paprika tiny canned shrimps 1% cup white wine 21% cups cold water 14 cup grated Parmesan cheese 3 tablespoons butter 3 tablespoons flour

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