Soufflé with Fillets of Sole

Ingredients

• 2 small filleted sole
• Seasoning
• 1 gill fish stock
• 1 gill white wine
• 1 oz. butter
• 1 oz. flour
• 1 table-sp. cream
• 3 eggs

Method

1. 1

   Trim and season the fillets, double them lengthwise with skin side inside.

2. 2

   Place on a greased dish with fish stock and wine, poach in the oven for about 10 minutes.

3. 3

   Strain off the liquor, keep fish warm.

4. 4

   Melt butter, mix in flour, cook for a minute, add liquor, stir until it draws away from the sides.

5. 5

   Stir in yolks one at a time, season, then fold in beaten egg whites.

6. 6

   Pour into a greased soufflé dish, arrange sole on top, cover with mixture, and bake until risen and browned.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 197. The excerpt below is the record exactly as published.

1 gill fish stock or white wine. Lobster cutlet mixture. \ pt. cardinal sauce. 1 truffle. Hard boiled white of Trim and season the fillets of sole, and spread them out on a board with the side which the skin came off uppermost. Flatten them slightly and put a little lobster cutlet mixture (see Recipe 309) in the centre of each. Double over and shape the pieces neatly. Place them on a greased baking- tin, pour the wine or fish stock round, cover with greased paper, and poach in a moderate oven until the fish is cooked. When ready, lift the fillets of fish on to a clean cloth to absorb the moisture, then arrange them neatly on a silver entree dish, one leaning against the other, and either in a circle or a straight row down the length of the dish. Reduce the liquid left in the baking tin, add to it the cardinal sauce (see Recipe 712), cook a minute or two and strain over the fish. Decorate with fancy-shaped pieces of truffle and a little chopped white of egg, or any other decoration, which will make a pretty contrast to the pink colour of the sauce. Time to bake, 15 minutes. Sufficient for 7 or 8 persons. 383. Soufflg with Fillets of Sole (Filets de Sole en Souffle) 2 small filleted sole. Seasoning. \ gill fish stock. | gill white wine. 1 oz. butter. 1 oz. flour. 1 table-sp. cream. 3 eggs

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