Filets de Soles aux Champignons
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.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- two oz. of small mushrooms
- two tablespoonfuls of velouté
- one oz. of butter
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Stew two oz.
- of small mushrooms in butter.
- Fold the fillets, and poach them in one-sixth pint of the cooking-liquor of mushrooms, and a piece of butter the size of a walnut.
- Arrange the fillets in an oval, and garnish the centre of the dish with the stewed mushrooms.
- Reduce the cooking-liquor of the fillets to one-third;
- add thereto two tablespoonfuls of velouté;
- finish the sauce with one oz.
- of butter, and coat the fillets and the garnish.
Plating
Cookware for this recipe
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Saucepan