Filets de Soles a la Hongroise
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Fry in butter, without colouration, one small tablespoonful of chopped onion seasoned with a very little paprika;
- moisten with three tablespoonfuls of white wine and one-sixth pint of fish fumet;
- add two small peeled, pressed, and roughly-chopped tomatoes, and set to cook for seven or eight minutes.
- Fold the fillets of sole;
- lay them on a buttered dish;
- pour the above preparation thereon, and poach them.
- Arrange them in a circle on a dish;
- reduce their cooking-liquor to a stiff consistence;
- add a few tablespoonfuls of cream and a few drops of lemon juice, and coat the fillets with this sauce.