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Filets de Soles Lady Egmont

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

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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 4 ingredients

  1. one oz. of well-cleaned mushrooms
  2. one oz. of butter
  3. two tablespoonfuls of cream
  4. two tablespoonfuls of freshly-cooked

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • 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.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Fold the fillets, and poach them in a few tablespoonfuls of excellent fish fumet.
  2. Also for every four fillets (i.e., per sole) finely mince one oz.
  3. of well-cleaned mushrooms, and cook them quickly in butter, lemon juice, a little salt, and pepper.
  4. This done, add the cooking-liquor to the fish fumet, and keep the cooked minced mushrooms hot.
  5. Reduce the combined cooking-liquor and fish fumet to half;
  6. add thereto one oz.
  7. of butter and two tablespoonfuls of cream;
  8. and to the resulting sauce add the reserved minced mushrooms and two tablespoonfuls of freshly-cooked and well-drained asparagus-heads, uncooled.
  9. Serve the fillets of sole on an earthenware dish, coat them with the above garnish, and set to glaze quickly in a fierce oven or at the salamander.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Colander
Source Public domain in the USA
Credit

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.

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.