1131. FILLETS OF SOLES, A LA ROUENNAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (4)
  1. Fillet three large soles, divide each across, and trim them in the shape of fillets of fowls.
  2. Mask them over with a coating of d’Uxelles sauce (No. 16) and when this has become firm upon them by cooling, bread-crumb them twice over in the ordinary way.
  3. Stick a piece of the sterns of a lobster into the narrow end of each fillet, so as to give them the appearance of cutlets, and place them in a sautapan, with some clarified butter.
  4. Fry the fillets of a bright-yellow colour on both sides; drain, and then dish them up in a close circle, fill the centre with a Rouennaise ragout (No. 197), and serve.
Original Text
1131. FILLETS OF SOLES, A LA ROUENNAISE. FILLET three large soles, divide each across, and trim them in the shape of fillets of fowls; mask them over with a coating of d’Uxelles sauce (No. 16) and when this has become firm upon them by cooling, bread-crumb them twice over in the ordinary way; stick a piece of the sterns of a lobster into the narrow end of each fillet, so as to give them the appearance of cutlets, and place them in a sautapan, with some clarified butter. Fry the fillets of a bright-yellow colour on both sides; drain, and then dish them up in a close circle, fill the centre with a Rouennaise ragout (No. 197), and serve.
Notes
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