Fillets of Sole à la Rouen
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 3 ingredients
- one tablespoonful each of butter
- one cupful of fish stock
- a cupful of cream
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.
Method
Chef Wood
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- Put the prepared fillets into a buttered baking-pan and squeeze lemon-juice over them.
- Cover with buttered paper and bake.
- Cook together one tablespoonful each of butter and flour, add one cupful of fish stock and half a cupful of cream, and cook until thick, stirring constantly.
- Season with salt, paprika, and lemon-juice.
- Pour over the fish and serve.
Plating
Cookware for this recipe
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Wooden spoon