Sole, Normandy Style

Ingredients

• a thick-skinned sole
• about a dozen mussels
• eighteen or twenty oysters
• a chopped onion
• a bunch of thyme and parsley
• one teacupful of broth
• one teacupful of chablis
• one-half pint of broth
• a lump of butter
• the beaten yolks of two eggs

Method

1. 1

   Layer sole with mussels, oysters, onion, herbs, and butter in a buttered stewpan.

2. 2

   Pour in chablis and broth, season, and simmer.

3. 3

   Prepare sauce with veal, bacon, vegetables, and broth.

4. 4

   Combine cooking liquor with sauce, add egg yolks, and pour over sole.

5. 5

   Garnish with mussels, oysters, and mushrooms, then bake.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 30. The excerpt below is the record exactly as published.

a lump of butter, the juice of half a lemon and a little pepper and salt, cook over a slow iire, but do not brown them. Pour two and one-half teacupfuls of white sauce into a saucepan, with one and one- half teacupfuls of white broth, and boil for three or four minutes, keeping it well stirred. Mix a little chopped chervil, parsley and tarragon with two ounces of fresh butter and stir it into the sauce, with two teaspoonfuls of tarragon vinegar, seasoning with salt and pepper and stirring it over the fire for a minute longer. Place the fillets on a hot dish, pour the sauce over and serve. Soles, Marechal. Skin, clean and marinade a pair of soles and fry them plain, having previously dipped them in egg and breadcrumbs. Let them get cold, trim them, brush over with warmed butter mixed with beaten yolks of eggs and salt, cover them with fine breadcrumbs mixed with grated Parmesan cheese; pour a little more wanned butter over, lay them on an oiled gridiron, over a slow, clear fire, and broil for about twenty minutes, turning them over so as to color both sides equally. When done place them on a dish, pour round some more maitre d'hotel sauce and serve. Sole, Normandy Style* Lay a thick-skinned sole in the bottom of a stewpan, having previously buttered the latter, and put in with it about a dozen mussels that have been blanched in boiling water, eighteen or twenty oysters, a chopped onion, a bunch of thyme and parsley* some trimmings of truffles, and a few pieces of butter. Pour in one teacupful each of chablis and broth, season with salt and pepper, place the lid on the stewpan and let the contents simmer until nearly done. Put into a stewpan some trimmings of veal and bacon with some chopped vegetables, pour in one-half pint of broth, mix in i lump of butter that has been worked with a small quantity of flour and boil the sauce for twenty minutes. When three-fourths done put the sole in a dish that will stand the heat of an oven, mix its cooking liquor with the sauce and strain them both in i clean stewpan; then add the beaten yolks of two eggs

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