Soles au Vin Blanc

Ingredients

• 2 medium-sized soles
• 1 glass Sauterne or Chablis wine
• 6 mushrooms (preserved)
• 1 small blade of mace
• 2 oz. fresh butter
• 2 small shallots
• 0.5 gill fish or meat stock
• 1 gill bechamel or veloutee sauce
• the juice of 1 lemon
• pepper
• salt
• parsley for garnish

Method

1. 1

   Wipe, skin, and trim the soles.

2. 2

   Butter a pan, sprinkle with shallots, lay in soles, season, add mace, moisten with wine and stock, cover, and cook in a moderate oven for ten minutes.

3. 3

   When done, take up fish, keep hot.

4. 4

   Reduce fish liquor, add sauce, lemon juice, and chopped mushrooms, boil, season, and strain over fish.

5. 5

   Garnish with mushrooms and parsley.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 180. The excerpt below is the record exactly as published.

Soles au Vin Blanc.— 2 medium-sized soles, 1 glass Sauterne or Chablis wine, 6 mushrooms ( preserved ), 1 small blade of mace, 2 oz. fresh butter, 2 small shallots (peeled and chopped finely), ^ gill fish or meat stock, pepper and salt, 1 gill bechamel or veloutee sauce, the juice of i lemon, parsley for garnish

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