Filet of Sole by Mrs. Lux

Filet of Sole by Mrs. Lux

Mrs. Lux’s Filet of Sole

This first prize winning recipe for Filet of Sole was given by Mrs. G. H. Lux.  The recipe doesn’t sound too complex to make.  It is a white sauce with shrimp that is then spread on the slices of sole and rolled up.  It says to sprinkle grated cheese, but not what kind.  I picture Parmesan.  It also doesn’t say to cut up the shrimp, but I would think you’d want to because it is part of the filling.  If you end up trying this recipe, let me know in the comments how it turns out!

Filet of Sole Recipe

Make a white sauce as follows: One tablespoon butter, one tablespoon flour, three-quarters, cup milk, salt and pepper, minced parsley. Melt butter, add flour, stirring until smooth. Add milk, stirring until sauce thickens. Add pepper and salt and a teaspoon of minced parsley. If sauce is too thin, add some fine dry bread crumbs. Then add a cup of shrimps. Wash and dry seven slices of filet of sole. Spread a layer of above filling on each slice of fish. Roll up each slice and secure with toothpicks. On each roll sprinkle grated cheese and add bits of butter. Bake in medium oven twenty minutes. Serve with lemon or tartar sauce.

Mrs. G. H. Lux, 2420 Union Street – San Francisco Chronicle – 7 Nov 1920

 

Filet of Sole

 

Filet of Sole by Mrs. Lux

A filet of sole recipe from 1920

Course Fish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings 7 people

Ingredients

  • 7 slices filet of sole
  • 1 cup shrimp
  • 1 tbsp butter
  • 1 tbsp flour
  • 3/4 cup milk
  • 1 tsp parsley
  • salt and pepper to taste
  • grated cheese for top of fish
  • butter bits for top of fish

Instructions

  1. Make a white sauce as follows: One tablespoon butter, one tablespoon flour, three-quarters, cup milk, salt and pepper, minced parsley. Melt butter, add flour, stirring until smooth. Add milk, stirring until sauce thickens.

  2. Add pepper and salt and a teaspoon of minced parsley. If sauce is too thin, add some fine dry breadcrumbs. Then add a cup of shrimps.

  3. Wash and dry seven slices of filet of sole. Spread a layer of above filling on each slice of fish.Roll up each slice and secure with toothpicks. On each roll sprinkle grated cheese and add bits of butter.

  4. Bake in medium oven twenty minutes. Serve with lemon or tartar sauce.

 

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