Home Recipes Cook Books Food Categories Featured

FILLET DE SOLE └ LA CREOLE

(Fish) - (The International Jewish Cook Book)







Fillet some large flounders, and have fishman send you all the bones;
put the bones on to boil; wash, dry, and season the fillets; roll them
(putting in some bits of butter), and fasten each one with a wooden
toothpick. Strain the water from the bones; thicken with a little brown
flour and onion; add to this one-half can of tomatoes, a little cayenne
pepper, salt, and chopped green peppers. Let this sauce simmer for a
couple of hours (this need not be strained); put the fillets in a
casserole, and pour some of this sauce over them, and put in the oven
for about fifteen minutes. Then pour over the rest of the tomato sauce,
sprinkle a little chopped parsley and serve. One can add a few mushrooms
to the sauce. The mushrooms must be fried in butter before being added
to the sauce.











Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 566 times.

Home Made Cookies.ca