Fillets of Sole with Truffles

Ingredients

• 2 filleted soles
• 2 table-sps. bechamel sauce
• 2 or 3 truffles
• 1 table-sp. salad oil
• A little flour
• Egg and bread-crumbs
• 8 artichoke bottoms
• Potato noisettes
• Bearnaise or tomato sauce

Method

1. 1

   Flatten the fillets, cut into three pieces, season with pepper, salt, and lemon juice.

2. 2

   Mask each piece with bechamel, lay truffle slices on top, stack pieces, dip in flour, then egg and breadcrumbs.

3. 3

   Melt butter in a pan, bake fish until browned, basting with butter.

4. 4

   For artichokes, cook in butter, season.

5. 5

   Arrange artichokes on a dish, place fish on top, pile potato noisettes in the center, serve sauce separately.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 198. The excerpt below is the record exactly as published.

Fillets of Sole with Truffles (Filets de Sole aux Truffes) 2 filleted soles. 2 table-sps. bechamel sauce. 2 or 3 truffles. 1 table-sp. salad oil. A little flour. Egg and bread-crumbs. 8 artichoke bottoms. Potato noisettes. Bearnaise or tomato sauce

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