Fillets of Soles, Joinville

Ingredients

• fillets of three soles
• half a glassful of white wine
• three tablespoonfuls of mushroom liquor
• half a pinch of salt
• half a pinch of pepper
• one cooked lobster claw
• one truffle
• three mushrooms
• half a pint of Allemande sauce

Method

1. 1

   Fold the fillets in the shape of a crown in a buttered stewpan.

2. 2

   Add white wine and mushroom liquor, season, and cook for six minutes.

3. 3

   Arrange fillets on a dish, reduce gravy, add lobster claw, truffle, and mushrooms, mix with Allemande sauce, and pour over the soles before serving.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 28. The excerpt below is the record exactly as published.

Fillets of Soles, Joinville. Procure the fillets of three soles, fold and lay them in the shape of a crown, in a well-buttered and flat stewpan, adding half a glassful of white wine and three tablespoonfuls of mushroom liquor, seasoning with half a pinch of salt and pepper and cook for six minutes over a moderate fire ; then arrange the fillets on a dish, place at the side of the stove, reduce the gravy to one-half, adding one cooked lobster claw, one truffle and three mushrooms, all of which have been cut julienne- shaped, add to this half a pint of Allemande sauce

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