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Sole a la Russe

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

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A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 2 ingredients

  1. one-third pint of fish fumet
  2. one and one-half oz. of butter

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • 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.

Method

  1. Prepare twelve grooved and very thin roundels of carrots, cut a small onion into fine slices.
  2. Put these vegetables into and cut a small onion into fine slices.
  3. Put these vegetables into one-seventh pint of white wine, and one-third pint of fish fumet.
  4. Cook and, in the process, reduce the moistening by half, and pour this preparation into a deep dish.
  5. Partly separate the fillets from the bones on the upper side of the sole, slip a piece of butter, the size of a walnut, under each fillet, and put the fish into a deep dish containing the preparation.
  6. Poach and baste frequently the while.
  7. As soon as it is poached, dish the sole, also the vegetables used in cooking, and keep the whole hot.
  8. Reduce the cooking-liquor to one-eighth pint, add a few drops of lemon juice, and finish it away from the fire with one and one-half oz.
  9. of butter.
  10. Coat the sole and the garnish with this sauce.

Plating

Cookware for this recipe

  • Saucepan
  • Baking dish
  • Chef's knife
  • Pastry brush
Source Public domain in the USA
Credit

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.