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Cookery Club
Eric Morrell, Chef de cuisine of a London club shows how to cook a Fillet of Sole with mushrooms and shrimps.
Ingredients:
Two 11 lb. filleted Dover Soles 16 button mushrooms
2 oz. shrimps or prawns
1 teaspoonful finely chopped shallot Lemon juice; salt
For Sauce:
3/4 oz. butter or margarine
3/4 oz. plain flour
Stock from cooked fish
Method:
Butter dish for cooking of fillets of soles, and sprinkle with chopped shallots; then put in the folded and prepared fillets. Add juice of lemon, salt, shrimps or prawns.
Cover with buttered paper, bring to boiling point, and place in oven till cooked (about 6 minutes at 340°c).
Prepare mushrooms and cook in a little butter and lemon juice. Place 3/4 oz. butter in pan, allow to melt, then add 3/4 oz. flour, and cook until a sandy texture. Remove fish from oven and make sauce from the liquid. Allow to simmer while preparing serving dish.
Keep fish warm. Pipe dish with duchesse potatoes and brown under grill. Place fillets on prepared dish, then decorate with mushrooms. Finish sauce with a little cream and pour over fish.

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(to 15.30)