Filets de Soles Véronique
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 spoonfuls of fumet
- one and one-half 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.
- 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
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- Raise the fillets of a fine sole;
- beat them slightly;
- fold and season them, and put them in a special earthenware, buttered dish.
- With the bones, some of the trimmings of the fish, a little minced onion, some parsley stalks, a few drops of lemon juice, and white wine and water, prepare two spoonfuls of fumet.
- This done, strain it over the fillets, and poach them gently.
- Drain them carefully;
- reduce the fumet to the consistence of a syrup, and finish it with one and one-half oz.
- of butter.
- Arrange the fillets in an oval on the dish whereon they have been poached;
- cover them with the buttered fumet, and set to glaze quickly.
- When about to serve, set a pyramid of skinned and very cold muscadel grapes in the middle of the dish.
- Put a cover on the dish, and serve immediately.
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
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Colander