1126. FILLETS OF SOLES, A LA DIEPPOISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 10 min Total: 10 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (7)
  1. Trim the fillets and spread them on the outside with a preparation of fine-herbs, mixed with three yolks of eggs.
  2. Double them up, pat them together, and insert the claw of a crayfish into the narrow end of each.
  3. Place the fillets in a sautapan thickly spread with butter.
  4. Moisten with the liquor from the oysters used for the sauce, and season with a little mignonette-pepper and salt.
  5. Cover these with a circular piece of paper spread with butter, and set them to simmer gently over a stove-fire for about ten minutes.
  6. When they are done, drain the fillets on a napkin, and dish them up in a close circle; show up the crayfish claws.
  7. Fill the centre, garnish the bases of the entrée with some Norman matelotte ragout (No. 194), and serve.
Original Text
1126. FILLETS OF SOLES, A LA DIEPPOISE. TRIM the fillets and spread them on the outside with a preparation of fine-herbs, mixed with three yolks of eggs; then double them up pat them together, and insert the claw of a crayfish into the narrow end of each. Place the fillets in a sautapan thickly spread with butter, moisten with the liquor from the oysters used for the sauce, and season with a little mignonette-pepper and salt; cover these with a circular piece of paper spread with butter, and set them to simmer gently over a stove-fire for about ten minutes; when they are done, drain the fillets on a napkin, and dish them up in a close circle; show up the crayfish claws; fill the centre, garnish the bases of the entrée with some Norman matelotte ragout (No. 194), and serve.
Notes
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