Fillets of Sole, Mushroom Sauce

Ingredients

• Cut two soles
• pour over one-third cup white wine
• dip each fillet separately in heavy cream
• cover with one-half pound mushroom caps
• add five slices carrot
• two slices onion
• sprig of parsley
• bit of bay leaf
• ten peppercorns
• Cover with two cups cold water
• Melt two tablespoons butter
• add three tablespoons flour
• one-half cup heavy cream
• yolks two eggs

Method

1. 1

   Cut the fish into fillets, sprinkle with salt and pepper, and marinate in white wine for an hour.

2. 2

   Drain, dip in cream and flour, then fry.

3. 3

   Prepare the sauce by boiling fish bones with vegetables, strain, and combine with butter, flour, fish stock, cream, and beaten egg yolks.

4. 4

   Season and serve over the fillets topped with sautéed mushrooms.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 32. The excerpt below is the record exactly as published.

FILLETS OF SOLE, MUSHROOM SAUCE. Cut two soles, flounders, or turbots in eight fillets. Put in shallow dish, sprinkle with salt and pepper, pour over one-third cup white wine, cover, and let stand one hour. Drain, dip each fillet separately in heavy cream, then in flour, fry in deep fat and drain. Re-— move to hot serving dish, cover with one-half pound mushrooni caps, cleaned, peeled and sautéd in butter and pour over all the following sauce: Put skin and bones removed from fish in stew pan, add five slices carrot, two slices onion, sprig of parsley, bit of bay leaf, and ten peppercorns. Cover with two cups cold water, bring to boiling point and let boil until stock is reduced to one cup; then strain. Melt two tablespoons butter, add three tablespoons flour, and pour on gradually, fish stock, one-half cup heavy cream and yolks two eggs

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