Bohemian San Francisco - Its restaurants and their most famous recipes—The elegant art of dining. by Clarence E. Edwords
page 68 of 149 (45%)
page 68 of 149 (45%)
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Cut the fillets out of one sole and lay them flat on a buttered pan, and season with salt and pepper. Make the following mixture and spread over each fillet of sole: Take one-half pound of sweet butter, three ounces of chopped salted almonds, one-fourth pound of chopped fresh mushrooms, a little chopped parsley, the juice of a lemon, salt, pepper and a little grated nutmeg. Add to the pan one-half glassful of white wine and put in the oven for twenty minutes. When done serve in the pan by placing it on a platter, with a napkin under it. Hertzler has another recipe which he prizes greatly and which he calls "Celery Victor," and this is the recipe which he gave us: Celery Victor Take six stalks of celery well washed. Make a stock of one soup hen or chicken bones, and five pounds of veal bones in the usual manner, with carrots, onions, parsley, bay leaves, salt and pepper. Place the celery in a vessel and strain the broth over it. Boil until soft and let cool off in its own broth. When cold press the broth out of the celery with the hand, gently, and place on a plate. Season with salt, fresh ground black pepper, chervil, and one-quarter white wine vinegar with tarragon to three-quarters of best olive oil. |
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