472. MATELOTTE NORMANDE OF SOLES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (2)
  1. Bone two fine soles; line them with quenelle forcemeat of whitings mixed with some chopped fine-herbs; place them on a buttered saucepan, season with pepper and salt, moisten with half a bottle of French white wine, some oyster liquor, and white essence of mushrooms; put them in the oven to bake; and when done, remove the soles carefully on to their dish.
  2. Reduce the liquor incorporated in a rich Matelotte Normande ragout (No. 194), with which sauce the soles all over, and garnish round with a border of cray-fish, and some oval croutôns, made with the crust of French rolls fried in butter, and glazed; then serve.
Original Text
472. MATELOTTE NORMANDE OF SOLES. Bone two fine soles; line them with quenelle forcemeat of whitings mixed with some chopped fine-herbs; place them on a buttered saucepan, season with pepper and salt, moisten with half a bottle of French white wine, some oyster liquor, and white essence of mushrooms; put them in the oven to bake; and when done, remove the soles carefully on to their dish. Reduce the liquor incorporated in a rich Matelotte Normande ragout (No. 194), with which sauce the soles all over, and garnish round with a border of cray-fish, and some oval croutôns, made with the crust of French rolls fried in butter, and glazed; then serve.
Notes
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