Fillet Of Sole San Luis
Ingredients
- 2 lbs. fillet of sole
- Salt and pepper
- 2 cups white wine
- 2 egg yolks
- 1/4 cup minced shallots
- Rosemary
- 1 cup heavy cream
- Melted butter
Method
- Dip 2 pounds of fillet of sole in melted butter and arrange on flat baking dish. Sprinkle with salt and pepper.
- Add 2 cups white wine, 1/4 cup minced shallots, and a very little rosemary (about 1/2 tsp. minced if fresh, 1/4 tsp. if dried).
- Cover and poach for about 8 minutes or until fish looks white clear through.
- Drain the wine from the dish into saucepan, cook rapidly until reduced one half, then whip in a cup of heavy cream that has been beaten with 2 egg yolks.
- Heat gently, then pour over fish and garnish with sauteed mushroom caps or pitted ripe olives that have been heated. Serves 6.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.