Fillets of Sole with Mushrooms

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 4 ingredients

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.
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.

Bake the fillets for ten minutes and cool.
Cook together one tablespoonful each of butter and flour, add half a cupful of stock and half a cupful of cream.
Cook until thick, stirring constantly.
Add a pound of fresh mushrooms chopped fine and simmer until the mushrooms are cooked.
Cool the mushroom mixture and spread upon the fillets.
Set the baking-pan into another of hot water, reheat in the oven, and serve with Hollandaise Sauce.