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Sole Heloise
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 230. The excerpt below is the record exactly as published.
Sole Heloise Roast leg of veal, au jus ^ Spinach in cream Potatoes au gratin Romaine salad Pancakes a la Lieb Demi tasse Omelette Cherbourg. Mix a cup of picked shrimps with two spoonfuls of cream sauce. Heat well, and season with salt and pepper. Make the omelette in the usual manner, and before turning over on platter fill with the prepared shrimps. Pour a thick cream sauce around the omelette. Lorette salad. One-third field salad, one-third boiled celery root, and one- third pickled beets. Season with French dressing. Alhambra ice cream. Half vanilla and half strawberry ice cream served in any fancy form. Cream of asparagus, Favori. Make a cream of asparagus soup and serve wtih plenty of boiled asparagus tips in it. Sole Heloise. Remove the skin from both sides of a large sole. Place on a buttered pan, season with salt and pepper, add one-half glass of white wine, cover with a piece of buttered manila paper, and bake in the oven for about twenty minutes. Remove the sole to a platter, and put in the pan three ounces of butter, a little pepper, chopped parsley, chervil, tarragon, and chives. When hot add the juice of two lemons
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