Sole Dieppoise

Ingredients

• the fillets from three medium-sized soles
• one very finely chopped shallot
• half a glassful of white wine
• three tablespoonfuls of mushroom liquor
• twelve cooked mussels
• six mushroom buttons
• half a pint of good Allemande sauce
• a tablespoonful of butter
• the juice of half a lemon
• six croutons of fried bread

Method

1. 1

   Put fillets in a buttered stewpan with shallot, white wine, and mushroom liquor.

2. 2

   Cook for six minutes, then lay on a dish.

3. 3

   Reduce gravy, add mussels, mushrooms, and thicken with butter.

4. 4

   Pour over fillets with lemon juice and serve with croutons.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 137. The excerpt below is the record exactly as published.

Sole Dieppoise.— Lift the fillets from three medium-sized soles, put them in a buttered stewpan, with one very finely chopped shallot, moistening with half a glassful of white wine, and three tablespoonfuls of mushroom liquor. Cook for six minutes, then lay them on a dish, reduce the gravy to half, adding twelve cooked mussels, six mushroom buttons, and half a pint of good Allemande sauce (No. 210). Thicken it well with a tablespoonful of butter, tossing till well dissolved, and throw it over the fillets with the juice of half a lemon. Serve with six croutons of fried bread

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