Sole A La Russe

Ingredients

• twelve grooved and very thin roundels of carrots
• a small onion
• one-seventh pint of white wine
• one-third pint of fish fumet
• a piece of butter, the size of a walnut

Method

1. 1

   Prepare twelve grooved and very thin roundels of carrots, cut a small onion into fine slices.

2. 2

   Put these vegetables into one-seventh pint of white wine, and one-third pint of fish fumet.

3. 3

   Cook and, in the process, reduce the moistening by half, and pour this preparation into a deep dish.

4. 4

   Partly separate the fillets from the bones on the upper side of the sole, slip a piece of butter, the size of a walnut, under each fillet, and put the fish into a deep dish containing the preparation.

5. 5

   Poach and baste frequently the while.

6. 6

   As soon as it is poached, dish the sole, also the vegetables used in cooking, and keep the whole hot.

7. 7

   Reduce the cooking-liquor to one-eighth pint, add a few drops of lemon juice, and finish it away from the fire with one and one-half oz. of butter.

8. 8

   Coat the sole and the garnish with this sauce.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 167. The excerpt below is the record exactly as published.

SOLE A LA RUSSE Prepare twelve grooved and very thin roundels of carrots, cut a small onion into fine slices. Put these vegetables into and cut a small onion into fine slices. Put these vegetables into one-seventh pint of white wine, and one-third pint of fish fumet. Cook and, in the process, reduce the moistening by half, and pour this preparation into a deep dish. Partly separate the fillets from the bones on the upper side of the sole, slip a piece of butter, the size of a walnut

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