Fillets of Sole à la Joinville
A historical recipe from How to Cook Fish, by Myrtle Reed.
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A historical recipe
How to Cook Fish, by Myrtle Reed. Project Gutenberg eBook #18542.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
- a wineglassful of white wine
- three tablespoonfuls of mushroom liquor
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.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
Method
Chef Wood
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- Butter a flat baking-dish and arrange in it, crown-shaped, the prepared and cleaned fillets of three soles.
- Add half a wineglassful of white wine, three tablespoonfuls of mushroom liquor, and salt and pepper to season.
- Cook for six minutes, take up the fish, and put on a hot dish.
- Cover with Allemande Sauce, garnish with broiled mushrooms and serve.
Plating
Cookware for this recipe
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Grill or grill pan