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Filets de Soles Marinette

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

  1. Poach a sole in fish fumet and the cooking-liquor of mushrooms, and drain it on a napkin.
  2. When it is still lukewarm, carefully raise its fillets and trim them.
  3. Break an egg into a bowl;
  4. beat it well, and add enough grated Gruyère and Parmesan to it (mixed in equal quantities) to produce a dense paste.
  5. Mix a dessertspoonful of cold Béchamel sauce with this paste;
  6. add salt and cayenne pepper;
  7. spread an even thickness of one inch of it over two of the fillets of sole;
  8. lay thereon the two remaining fillets, and put aside in the cool.
  9. When the egg and cheese paste is very stiff, dip the fillets in a Villeroy sauce, and leave the latter to cool.
  10. Then treat the stuffed and sauced fillets à l’anglaise, and fry them, just before serving, in very hot fat.
  11. Dish on a napkin with very green parsley all round.