Sole a la Bohemienne

Ingredients

• Two Soles, filleted
• Two Truffles
• Two Eggs (hard-boiled)
• One tablespoonful of chopped Parsley
• One tablespoonful of Lobster Coral
• Three quarters of an ounce of Butter
• One ounce of Flour
• One gill of Fish-Stock
• Half a gill of Cream
• Cayenne
• Salt
• Lemon-juice

Method

1. 1

   Fillet the soles, fold them over, put them on a buttered tin, cover them with a buttered paper to prevent them from burning, and cook in the oven.

2. 2

   Melt the butter in a stewpan; add the flour and fish-stock; when well cooked, add the cream, salt, cayenne, and lemon-juice.

3. 3

   Chop up the truffles, yolks of eggs, and parsley finely; pound the coral in the mortar, and pass through a hair-sieve.

4. 4

   Next arrange the soles on a dish, pour the sauce over; ornament each fillet, thus: one with truffles, one with eggs, one with coral, another with parsley, so on alternately.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 15. The excerpt below is the record exactly as published.

Sole a la Bohemienne. Ingredients, Two Soles, filleted. Two Truffles. 44 HiaH-CLASS COOKERY. Two Eggs (hard-boiled). One tablespoonful of chopped Parsley. One tablespoonful of Lobster Coral. Three quarters of an ounce of Butter. One ounce of Flour. One gill of Fish-Stock. Half a gill of Cream. Cayenne, Salt. Lemon-juice

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