Sole with Mussel Sauce

Ingredients

• a little butter
• a spoonful of flour
• a little stock
• a half dozen mushrooms
• a wineglass of white wine
• yolk of one egg
• a little cream

Method

1. 1

   Put butter in a saucepan, mix with flour and hot water to make a thick sauce.

2. 2

   Add salt, pepper, stock, cooked mushrooms, and white wine.

3. 3

   Cook for half an hour.

4. 4

   Roll sole fillet in flour and fry in hot butter for five minutes.

5. 5

   Keep warm.

6. 6

   Add egg yolk and cream to sauce, cook briefly, and pour over fish.

As published

This recipe was extracted from Kirmess cook book (1907), page 34. The excerpt below is the record exactly as published.

l SOLE WITH MUSSEL 8AU0B. Mrs. C. A. Gould's French Chef. Put a little butter in a saucepan with a spoonful of flour^ mix with it a little hot water^ make it rather thick. Add salt^ pepper^ a little stock. Cook a half dozen mushroom by the side of fire. Cook a few mussels and add to the sauce, add a wineglass of white wine. Let cook one half hour on side of stove. Take the fillet of Bole^ roll lightly in flour. Fry in some hot butter, five minutes. Put it on the dish you serve on. Keep warm. Add to sauce yolk of one egg with a little cream

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