Filets de Sole Maconnaise

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take some fillets of sole; put the heads and bones in a flat saucepan with sliced onions, salt, coarsely broken pepper, a bouquet of parsley, thyme, and bay leaf, a glass of water, and two glasses of red Burgundy. Bring to the boil and cook for a quarter of an hour on a slow fire. Put in the fillets to “poach ”; when they are cooked remove them and keep them hot. Let the sauce reduce a few minutes more.

Meanwhile cook in milk and water a few really small button onions and fresh mushrooms. When cooked cut the mushrooms in slices and keep them hot, also the onions.

Pass the sauce through a fine strainer, put it back in a small saucepan and add to it a piece of butter (the size of a walnut) in which you have worked a little flour. Stir well, cook a little longer, see that it is highly seasoned, and add, just at the end, a few small pieces of butter; stir well and do this operation on a slow fire. Pour the sauce, which should have the consistency of cream, over the fillets disposed in a long dish, with the onions and mushrooms arranged around.