Filets de Soles Mimi
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 2 ingredients
- two tablespoonfuls of cream
- a slice of lobster between every two
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.
- 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
Chef Wood
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- Divide a live lobster into two, lengthwise, and prepare it à l’américaine, taking care to keep the sauce short.
- When the lobster is cooked, take the meat from the tail;
- cut it into as many slices as there are fillets of sole, and keep them hot.
- Remove all the meat from the claws, and that remaining in the carcass;
- pound all of it smoothly, add two tablespoonfuls of cream, and rub through a fine sieve.
- Prepare a garnish of spaghetti with cream, and add thereto the purée of lobster.
- Fold the fillets of sole, and poach them in Chablis wine and butter.
- All this being done, lay the two emptied halves of the lobster on a napkin lying on a dish, setting them back to back.
- Fill these lobster shells to the brim with the prepared garnish of spaghetti.
- Upon this garnish lay the poached fillets of sole, sandwiching a slice of lobster between every two;
- besprinkle the whole with a short and fine julienne of very black truffle.
- Send the lobster sauce, finished with a few tablespoonfuls of cream, to the table separately.
- Proceed as quickly as possible with the dishing up, in order that the dish may reach the table very hot.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Sieve