LA SOLE FECAMPOISE (Fillets of Sole Fecampoise)

Ingredients :

• The number of fillets of sole required
• 12 or more mussles
• 1/2 pints or more of shrimps
• BECHAMEL SAUCE
• 3 or 4 tablespoons of cream
• puff pastry
• salt
• pepper

Method :

1. The fillets are poached in boiling salted water for a few minutes, till tender, well drained and arranged neatly on a dish.
2. Cover with following sauce: Put 2 1/2 tablespoons of chopped onion and the same of carrots in a small saucepan with 2 tablespoons of butter and simmer gently for 10 minutes.
3. Remove from the saucepan and set aside.
4. Put 4 tablespoons of butter in the same saucepan, and when melted add 6 tablespoons of flour, and work to a smooth paste.
5. Add gradually 1/2 pint of boiling milk, and keep stirring.
6. Season with salt and pepper, add the onion and carrot, and simmer very gently for 3/4 hour, without boiling.
7. Meanwhile, shell the shrimp, and pound the shells to a smooth paste in a mortar, with a little over half their weight in butter, and then rub through a sieve.
8. Now strain the BECHAMEL SAUCE, put it in a saucepan and add the cream.
9. Stir till it thickens.
10. Remove from the fire and stir in the shrimp butter, adding it gradually.
11. When quite dissolved, add a dash of cayenne pepper, pour over the fish, and garnish with the cooked mussels, the shrimps, and small fancy shapes of puff pastry.

Ingredients :

• The number of fillets of sole required
• 12 or more mussles
• 1/2 pints or more of shrimps
• BECHAMEL SAUCE
• 3 or 4 tablespoons of cream
• puff pastry
• salt
• pepper

Method :

1. The fillets are poached in boiling salted water for a few minutes, till tender, well drained and arranged neatly on a dish.
2. Cover with following sauce: Put 2 1/2 tablespoons of chopped onion and the same of carrots in a small saucepan with 2 tablespoons of butter and simmer gently for 10 minutes.
3. Remove from the saucepan and set aside.
4. Put 4 tablespoons of butter in the same saucepan, and when melted add 6 tablespoons of flour, and work to a smooth paste.
5. Add gradually 1/2 pint of boiling milk, and keep stirring.
6. Season with salt and pepper, add the onion and carrot, and simmer very gently for 3/4 hour, without boiling.
7. Meanwhile, shell the shrimp, and pound the shells to a smooth paste in a mortar, with a little over half their weight in butter, and then rub through a sieve.
8. Now strain the BECHAMEL SAUCE, put it in a saucepan and add the cream.
9. Stir till it thickens.
10. Remove from the fire and stir in the shrimp butter, adding it gradually.
11. When quite dissolved, add a dash of cayenne pepper, pour over the fish, and garnish with the cooked mussels, the shrimps, and small fancy shapes of puff pastry.