Soles Fourrées

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 half a dozen mushrooms, peel them, cut them in very small cubes and cook them in butter; also cut in the same manner the flesh of one small lobster, previously boiled; prepare a rather stiff Béchamel sauce, add to it your pieces of mushroom and lobster, the yolks of two eggs, and salt and pepper. See that it is highly spiced and leave it to cool.

Take some small soles (one for each person), remove the fins and make a cut with a very sharp knife so that you can remove the bone. Once this is done, stuff each sole with some of the mixture you have prepared; remodel the fish carefully, dip them in melted butter and sprinkle them with bread-crumbs. Cook them in butter in exactly the same way as you would cook a sole meunière. Put in a small saucepan a piece of butter the size of an egg, cook it till it begins to froth (be careful it does not turn to oil), add a little lemon juice and pour this on the soles in the serving dish.