Filets de Sole Bonne Femme from The Robert Carrier Cookbook by Robert Carrier
Ask your fishmonger to fillet sole; keep heads, bones and trimmings for stock. Season fillets generously with salt and freshly ground black pepper, and put them in the bottom of a buttered earthenw...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Chef's knife
- Cutting board
- Baking dish
- Pepper mill
- Measuring cup
- Oven
Ingredients
- flour
- 2 tablespoons finely chopped shallots
- 2 tablespoons finely chopped mushrooms
- salt
- freshly ground black pepper
- butter
- ¼ pint dry white wine
- 2 sole (about 1 pound each)
- fish stock made from fish trimmings
- 1 bouquet garni (bay leaf, thyme, 4 sprigs parsley)
- 1 tablespoon lemon juice
- 12 button mushroom caps
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Sole Bonne Femme from The Times Cookery Book by Katie Stewart
app.ckbk.com
Filets de Sole du Pays Normand from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com
Sole en Goujons from The Times Cookery Book by Katie Stewart
app.ckbk.com
Filet of Sole in a Cream Sauce (Sole Bonne Femme/Good Wife)
gourmetsafari.com
Poached Fillet of Sole Bonne Femme Recipe
cookitsimply.com
Sole Normande Gratinée from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com
Soles au Chablis “Hôtel de la Côte d’Or” from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com
Cassolette de Soles “Mirabelle” from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com