Fillets of Soles with Ravigote Sauce

Name: Fillets of Soles with Ravigote Sauce
Ingredients: fillets of soles; a lump of butter; the juice of half a lemon; two and one-half teacupfuls of white sauce; one and one-half teacupfuls of white broth; two ounces of fresh butter; two teaspoonfuls of tarragon vinegar

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 with Ravigote Sauce. Place some iillets of soles in a saucepan with a lump of butter, the juice of half a lemon and a little pepper and salt, cook over a slow iire, but do not brown them. Pour two and one-half teacupfuls of white sauce into a saucepan, with one and one- half teacupfuls of white broth, and boil for three or four minutes, keeping it well stirred. Mix a little chopped chervil, parsley and tarragon with two ounces of fresh butter and stir it into the sauce, with two teaspoonfuls of tarragon vinegar

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