Sole à la Maître d’Hôtel
Ingredients
- 1 sole, filleted
- 1 ounce butter
- 3/4 ounce flour
- 1 lemon, worth of juice
- salt, to taste
- pepper, to taste
- 1 teaspoon chopped parsley
- 1/2 pint water
- 4 tablespoon cream
Directions
- Put the bones and fins of the sole into a saucepan with the water, and put it on to boil.
- Place the fillets folded loosely on a greased tin, and sprinkle them with lemon juice, pepper and salt.
- Cover with a greased paper, and cook in a moderate oven, about 6 minutes.
- Melt the butter in a clean saucepan, drop the flour in gradually, and mix well.
- Add the fish liquor and boil 10 minutes.
- Then add salt, pepper, cream, lemon-juice, and parsley.
- Arrange the fillets on a dish with the sauce poured over them.
Other Information
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Seafood
Ingredients: sole, butter, flour, lemon, salt, pepper, parsley, water, cream
Equipment: measuring cups, measuring spoons, knife, saucepan, oven, baking pan
See Also
Veal and Green Bean Stew
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Soup
Ingredients: veal, water, monosodium glutamate, green bean, butter, flour, sugar, salt, pepper, vinegar, summer savory, parsley
Equipment: measuring cups, measuring spoons, knife, pot
Clam Chowder III
Author: John Gilbert
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Ingredients: clam, butter, water, flour, potato, parsley, bacon, salt, onion, cracker, milk, pepper
Equipment: measuring cups, measuring spoons, knife, stove
Sole au Gratin
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Seafood
Ingredients: sole, shallot, mushroom, parsley, lemon, butter, bread, salt, pepper
Equipment: measuring cups, measuring spoons, knife, oven, baking dish
Stewed Knuckle of Veal
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: veal, rice, onion, salt, pepper, parsley, water, flour, lemon
Equipment: measuring cups, measuring spoons, pot, stove
White Stewed Fish with Balls
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Seafood
Ingredients: fish, onion, oil, water, nutmeg, ginger, pepper, salt, saffron, lemon, flour, egg, cod liver, parsley, bread crumb
Equipment: measuring cups, measuring spoons, pot, stove, knife
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove