Sole à la Rouennaise

Ingredients

• 2 filleted soles
• Salt, pepper
• Lemon juice
• 1 gill fish stock or white wine
• 1 pt. cardinal sauce
• 1 truffle
• Hard boiled white of

Method

1. 1

   Trim and season the fillets of sole, spread them out with the skin side up.

2. 2

   Place a little lobster cutlet mixture in the center, double over and shape neatly.

3. 3

   Place on a greased baking-tin, pour wine or fish stock around, cover with greased paper, and poach in a moderate oven until cooked.

4. 4

   Lift the fillets onto a cloth to absorb moisture, arrange on a dish, reduce the liquid, add cardinal sauce, strain over the fish, and decorate with truffle and egg white.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 197. The excerpt below is the record exactly as published.

Sole h la Rouennaise 2 filleted soles. Salt, pepper. Lemon juice. 1 gill fish stock or white wine. Lobster cutlet mixture. \ pt. cardinal sauce. 1 truffle. Hard boiled white of

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