Filets de Soles Bercy
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
- Butter the bottom of the dish intended for the soles, and sprinkle it with two finely-chopped shallots.
- Lay the fillets lengthwise upon the dish, side by side;
- moisten with three tablespoonfuls of white wine and as much fish fumet, and add one-half oz.
- of butter cut into small pieces.
- Cook in the oven, basting frequently the while, and glaze at the last minute.
- Besprinkle with a few drops of lemon juice, and when about to serve drop a pinch of chopped parsley upon each fillet.
- Or, poach the fillets with chopped shallots, and increase the moistening.
- As soon as the fillets are ready, drain off their cooking-liquor into a vegetable-pan;
- reduce it speedily to one-third, and add a few drops of meat-glaze, a little lemon juice, one-half oz.
- of butter, and one pinch of chopped parsley.
- Coat the fillets, and set to glaze quickly.
- N.B.—Sole à la Bercy may be prepared after either of the two methods.