French cookery for ladies / by A cordon bleu (Madame Emilie Lebour-Fawsett).

  • Lebour-Fawsett, Emilie, Madame.
Date:
1890
Catalogue details

Licence: Public Domain Mark

Credit: French cookery for ladies / by A cordon bleu (Madame Emilie Lebour-Fawsett). Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    176/520 page 156
    Legume. Pommes de terre au naturel. [Steamed or boiledpoUtoee.] Entremets. Charlotte aux pommes. [Apple Charlotte.] Baba au rhurn. Dessert. Fromage—Cafe noir—Liqueurs. I propose to-clay to give you another way of preparing soles, and hope it will be as efficacious and as satisfactory as the famous “Sole au gratin.” Filets de Soles a l'Imperatrice. Boil for twenty minutes the head, skin, and bones of a filleted sole; put a little salt and pepper, strain it and keep it hot, then roll up your fillets very finely with the- skin inside; tie them with white cotton and stand them on a well-buttered baking dish; squeeze some lemon juice,, and sprinkle some salt over them, then cover them with a buttered paper and put them in a hot oven for about ten minutes. Whilst they are doing in the- oven put half an ounce of butter in a small saucepan ; when melted stir in it three-quarters of an ounce of flour very briskly; when well mixed pour into it slowly the- fish stock, stir over the fire till it boils and thickens, let it boil gently about two or three minutes, then take it oft* the fire and add half a gill of cream and half a teaspoon- ful of parsley chopped up very fine; dish your fillets, stir into the sauce the liquid from them in the baking.
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