Fillets of Soles, Provincial Style
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 29. The excerpt below is the record exactly as published.
Fillets of Soles, Provincial Style. Fillet two soles and place them in a stewpan with a teacupful of white wine and small quantity of olive oil; add a little chopped parsley, garlic, nutmeg, salt and pper, and let them simmer gently by the side of the fire for half an hour. When oked arrange the fillets on a hot dish, squeeze some lemon juice over, garnish round th some slices of fried onions, and serve. Fillets of Soles, Rouennese. Skin a pair of soles and separate the fillets from the bones, spread them with Dster butter and double them over. Butter a baking sheet, put the fillets on it, ueeze a little lemon juice over, cover with a sheet of buttered paper, and bake in a »w oven. It will require about ten minutes to cook them. Put three-fourths of an nee of butter into a saucepan with two tablespoonfuls of flour, and stir it over the s until mixed; then pour in gradually a teacupful of fish stock and continue stirring over the fire until boiling. Mix with the sauce one-half teacupful of cream, some non juice, cayenne pepper
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.