La sole Fécampoise

Name: La sole Fécampoise (Fillets of Sole Fécampoise)
Cuisine: France
Ingredients: 3 or 4 tablespoons of cream, puff pastry, salt and pepper; 3 or 4 tablespoons of cream, puff pastry, salt and pepper; 3 or 4 tablespoons of cream, puff pastry, salt and pepper; 3 or 4 tablespoons of cream, puff pastry, salt and pepper; ½ pint or more of prawns, Béchamel sauce; ½ pint or more of prawns, Béchamel sauce; 12 or more mussels; The number of fillets of sole required

Fillets of Sole Fécampoise

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

The number of fillets of sole required
12 or more mussels
½ pint or more of prawns,

Europe
France
Fish course
Side dish
Pescatarian

Method

The fillets are poached in boiling salted water for a few minutes, till tender, well drained and arranged neatly on a dish. Cover with the following sauce: Put 1 oz. of chopped onion and the same of carrot in a small saucepan with 1