Fillets of Sole Bonne femme

Preparation info

  • 4

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 4 fillets of sole
  • 4 oz. mushrooms
  • 1 shallot


Wipe the fillets with a clean, damp cloth. Put them flat in a shallow pan with the sliced mushrooms, sliced shallot, parsley and seasoning. Add the wine, cover and poach for 10–15 min. Drain the fish from the wine, place on a fireproof dish and keep warm. Boil the wine rapidly until it is reduced by half, then stir it into the hot Velouté sauce and thicken with a little butter. When thoroughly