Soles Normande

Ingredients

• the fillets from three fine soles
• half a glassful of white wine
• three tablespoonfuls of mushroom liquor
• half a pinch of salt
• half a pinch of pepper
• twelve blanched oysters
• six sliced mushrooms
• half a pint of Allemande sauce
• a tablespoonful of good butter
• the juice of half a lemon

Method

1. 1

   Fold the fillets in two and lay them in a buttered, flat saucepan with white wine, mushroom liquor, salt, and pepper.

2. 2

   Cover and cook for six minutes.

3. 3

   Lift them up, drain, and arrange on a dish.

4. 4

   Reduce the gravy to half, add oysters and mushrooms, thicken with butter, and add lemon juice.

5. 5

   Garnish with oysters and mushrooms, pour sauce over fish, and decorate with crawfish, smelts, and potato croquettes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 136. The excerpt below is the record exactly as published.

Soles Normande. — Take the fillets from three fine soles, as for the above ; fold them in two, and lay them in a buttered, flat saucepan, with half a glassful of white wine, three tablespoonfuls of mushroom liquor, and half a pinch each of salt and pepper. Cover and cook for six minutes ; then lift them up, drain, and arrange them on a dish. Reduce the gravy to one-half, add twelve blanched oysters, and six sliced mush- rooms, moistening with half a pint of Allemande sauce (No. 210). Thicken the sauce well with a tablespoonful of good butter, tossing well till dissolved, and add the juice of half a lemon. Garnish the sides of the dish with the oysters and mushrooms, and pour the sauce over, the fish. Decorate with three small, cooked crawfish, three fried smelts, and three small, round croquettes of potatoes (No. 997). 319. Soles au Crratin.— Proceed as for No. 318. Put three table- spoonfuls of cooked, fine herbs (No. 143) in the bottom of a deep baking- dish, fold the fillets in two, and place them in, crown-shaped. Season with half a pinch each of salt and pepper, then moisten with half a glass- ful of white wine, and bake for five minutes. Take out the dish, decorate it with twelve mushroom buttons, adding half a pint of good Espagnole sauce (No. 151). Sprinkle over with fresh bread-crumbs, pour on a few drops of melted butter, and bake once more for three minutes, then press the juice of half a lemon over the fillets, add half a pinch of chopped parsley, and serve. (All fish au gratin are prepared the same way.) 320. Fried Soles, sauce Colbert.— Select six small soles, cut off their heads, and make an incision down the backbone. Season with one JFISff. 197 pinch of salt, half a pinch of pepper, and the juice of half a lemon ; roll in fresh bread-crumbs and beaten eggs, then flatten them well, and leave them to drip for a few minutes; fry them for three minutes in very hot fat ; drain, add another half a pinch of salt

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