Sole a la Creme, Fillets of

Ingredients

• three flounders weighing not over 1 lbs. each
• two quarts of water
• one sliced onion
• two cloves
• three sprigs of parsley
• one teaspoonful of salt
• two whole peppers
• half a gill of vinegar
• half a table-spoonful of fresh butter
• half a one of sifted flour
• one-quarter of a pint of good broth
• half a pint of rich cream
• half a teaspoonful of salt
• one salt-spoonful of white pepper
• the yolks of two raw eggs
• half a table-spoonful of fresh butter
• half a teaspoonful of lemon-juice

Method

1. 1

   Prepare fillets from flounders.

2. 2

   Boil water with onion, cloves, parsley, salt, peppers, and vinegar for ten minutes.

3. 3

   Simmer fillets for six minutes, then drain and keep warm.

4. 4

   Prepare cream sauce by cooking butter and flour, then slowly adding broth and cream.

5. 5

   Season and simmer for eight minutes.

6. 6

   Mix egg yolks, butter, and lemon juice in a cup, then add to sauce without boiling.

7. 7

   Dress fillets on a platter, pour sauce over, and garnish with parsley and lemon slices.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 145. The excerpt below is the record exactly as published.

Sole a la Creme, Fillets of. — Have three flounders weighing not over I lbs. each ; lift up the skin and bone ; make four fillets out of each flounder; wTash well in cold water, and dry with a clean towel. Put two quarts of water in a saucepan, one sliced onion, two cloves, three sprigs of parsley, one teaspoonful of salt, two whole peppers, half a gill of vinegar. Boil ten minutes, then put the fillets in and let them simmer six minutes only; remove the fillets carefully ; put them on a platter on a clean towel to drain, and keep them warm in the oven. Meanwhile have this cream sauce prepared : Put in a small saucepan half a table-spoonful of fresh butter and half a one of sifted flour ; cook four minutes, stirring constantly. Do not let it brown. Pour over slowly, while stirring, one-quarter of a pint of good broth, and add half a pint of rich cream. Season with half a teaspoonful of 127 Sole, Fillet of FISH Spanish Mackerel, Barbecued salt and one salt-spoonful of white pepper ; let simmer eight minutes, then remove from the fire and add the following : Mix in a cup the yolks of two raw eggs, half a table- spoonful of fresh butter, half a tea- spoonful of lemon -jui

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