Fillets of Sole à la Trouville
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 5 ingredients
- a cupful of white wine
- a cupful of stock
- two cupfuls of scallops
- two tablespoonfuls each of butter
- two dozen large oysters
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.
- 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.
Method
Chef Wood
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- Put the prepared fillets into a buttered pan with salt, pepper, grated nutmeg, half a cupful of white wine, and half a cupful of stock.
- Cover and cook quickly, then drain the fish and keep warm.
- Put into the pan in which the fish was cooked two dozen large oysters, two cupfuls of scallops, and a dozen large mushrooms.
- Simmer slowly until cooked, drain, and cover the fish with them.
- Add stock if necessary to make the required quantity of sauce, and thicken with two tablespoonfuls each of butter and flour cooked together.
- Pour the sauce over, sprinkle with crumbs, dot with butter, and brown in the oven.
Plating
Cookware for this recipe
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Saucepan
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Grater
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Colander