Filleted Soles Fines Herbes
From Soyer's paper-bag cookery (1911).
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A historical recipe
Soyer's paper-bag cookery, by Nicolas Soyer (1911).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
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.
- 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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- Take four or six fillets of sole, dust lightly with salt and white pepper, and sprinkle also lightly with finely minced parsley, chopped mushrooms, and a very little minced shallot.
- Add the tiniest possible squeeze of strained lemon juice.
- Put a bit of butter on each fillet and slip them gently into a well-greased bag, add quarter of a glass of sherry.
- Bqke in a moderately hot oven for 75 to 18 minutes.
- Cut open the bag very carefully with a pair of dean scissors, and slip the fish and the sauce which will have formed during cooking on to a very hot dish.
- Send to table at once.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Sieve