Turban of Sole (Paris)

Ingredients

• two large soles or flounders
• i cup of white broth
• i cup of oyster juice
• i dozen oysters
• yolks of two eggs
• salt
• pepper
• chopped parsley

Method

1. 1

   Trim soles into cutlets, fill with forcemeat of fish, bread, herbs, and egg, roll and arrange in a ring-shaped mould.

2. 2

   Cook in a pan of water for an hour or in stock.

3. 3

   Drain fillets, arrange in a circle, fill center with sauce made of broth, oyster juice, butter, flour, oysters, egg yolks, salt, pepper, and parsley.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 20. The excerpt below is the record exactly as published.

TURBAN OF SOLE. (Paris.) Trim two large soles or flounders into cutlets, fill them with a forcemeat of fish, bread, herbs, 47 With a Saucepan over the Sea and egg, roll and arrange in a ring-shaped mould. Cook like a custard, in a pan of water, for i hour, or they can be tied securely with thread and cooked in stock. Drain the fillets, take off the string, arrange in a circle and fill the centre with a sauce made of i cup of white broth, i cup of oyster juice, some butter and flour, i dozen oysters, yolks of two eggs, salt, pepper, and chopped parsley

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