Soles au Vin Blanc

Ingredients

• a piece of butter the size of a walnut
• the fillets from the sole
• Lay the fish in a dish, the bottom of which should be buttered
• a wineglassful of white wine (chablis is the best)
• a little of the fish liquor
• two or three white mushrooms
• two large spoonfuls of white veloute sauce
• a little thick cream

Method

1. 1

   Separate fillets from the bone, slip butter under them, lay in a buttered dish, add onion, wine, fish liquor, and mushrooms.

2. 2

   Poach gently.

3. 3

   Reduce the liquid, add veloute sauce and cream, strain, and season.

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.

SOLES AU VIN BLANC X)ARTLY separate the fillets from the bone, on the upper side of the sole, and slip a piece of butter the size of a walnut under the fillets. Lay the fish in a dish, the bottom of which should be buttered, add chopped onion and a wineglassful of white wine (chablis is the best) also a little of the fish liquor and two or three white mushrooms. Let this poach gently. Lay the fish on its dish to serve. Take the liquid and let it reduce, adding two large spoonfuls^of white veloute sauce and a little thick cream

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