469. SOLES WITH FINE-HERBS

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

two glasses of white wine ↝ Wine, white [Wine]
some chopped mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
parsley ↝ Parsley, raw [Not included in a food category]
one shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a spoonful of chopped and blanched parsley ↝ Parsley, raw [Not included in a food category]
a pat of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

for the sauce

some allemande sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

for serving

a border of glazed thin croutôns

Instructions (11)

Trim the soles close up to the fillets.
Put them on a buttered saucepan.
Sprinkle over them some chopped mushrooms, parsley, and one shallot.
Season with pepper and salt, and a little nutmeg.
Moisten with two glasses of white wine.
Cover them with a buttered paper, and set them in the oven to bake.
When done, drain their liquor into a small stewpan, containing some allemande sauce.
Add a spoonful of chopped and blanched parsley, a pat of fresh butter, and lemon-juice.
Work the whole well together on the fire.
Wipe the edges of the dish with a clean napkin dipped in hot water, and sauce the soles over.
Place round them a border of glazed thin croutôns, and send them to table.

Original Text

469. SOLES WITH FINE-HERBS.
Trim the soles close up to the fillets; put them on a buttered saucepan; sprinkle over them some chopped mushrooms, parsley, and one shallot; season with pepper and salt, and a little nutmeg; and moisten with two glasses of white wine; cover them with a buttered paper, and set them in the oven to bake. When done, drain their liquor into a small stewpan, containing some allemande sauce; add a spoonful of chopped and blanched parsley, a pat of fresh butter, and lemon-juice; work the whole well together on the fire; wipe the edges of the dish with a clean napkin dipped in hot water, and sauce the soles over; place round them a border of glazed thin croutôns, and send them to table.

Notes

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