Sole de Tout Paris

Ingredients

• some fillets of sole, trimmed and skinned
• a little fish essence
• two tablespoonsful of white veloute sauce
• a wineglassful of chablis
• two whole white mushrooms
• three spoonsful of thick cream
• some lobster butter

Method

1. 1

   Poach fillets in a buttered pan with fish essence.

2. 2

   Remove fillets, add veloute sauce, chablis, mushroom essence, and cream to the liquor.

3. 3

   Reduce and strain.

4. 4

   Serve fillets with sauce and lobster butter.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 9. The excerpt below is the record exactly as published.

SOLE DE TOUT PARIS T)LACE some fillets of sole, trimmed and skinned, in a buttered saute pan, to poach in a little fish essence (which is made with the bones and trimmings of the fish). When cooked remove the fillets and place them on a dish. Add to the liquor two tablespoonsful of white veloute sauce, a wineglassful of chablis, a little mushroom essence, or two whole white mushrooms, and three spoonsful of thick cream

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