1423 | Fillets of Sole à la Thomas A. Edison.
—Put in a sautoire one peeled, finely chopped shallot, twelve chopped mushrooms, and a tablespoonful of butter, let slowly simmer on the corner of the hot range for five minutes. Season with one tablespoonful of salt and a teaspoonful of pepper, add a teaspoonful of freshly chopped parsley, and half a teaspoonful of chopped chervil, then pour in half a glass of white wine. Reduce the wine to one-half, and leave it on the corner of the range until further action. Place in a saucepan one tablespoonful of butter, with two tablespoonfuls of flour, cook on the range for five minutes, without browning, then add a cup and a half of hot milk, stirring continually while adding it; let come to a boil, season with one teaspoonful of salt, dredge in just a little grated nutmeg. Allow to slowly boil for twelve minutes. Add a tablespoonful of this preparation to the other containing the mushrooms and herbs, mix all well together for one minute. Prepare six fillets of sole as for No. 1421; lay them flat on a dish; mix a teaspoonful of salt with half a teaspoonful of pepper, equally season the fillets with it. Then evenly divide the mushroom garnishing among the six fillets, arranging it directly in the centre of each, crosswise; fold up each fillet carefully around the force lengthwise, then arrange them on a lightly buttered silver dish upright, one against the other, so as to prevent them from opening; sprinkle a little clarified butter over each, then place in the hot oven for five minutes. Remove from out the oven, place a whole mushroom on top of each fillet, right in the centre. Add now two tablespoonfuls of grated Parmesan cheese, to the white sauce which stands on the corner of the range, mix well together, then pour all the sauce evenly over the fillets, sprinkling a very little clarified butter over all. Place in a very hot oven to bake for five minutes. Remove from out the oven, nicely decorate the dish all around with six heart-shaped croûtons (No. 133), and serve.