Title

Filet of Sole – Sheperd Hotel

Subject

sole

eggplant

butter

egg

shallot

onion

pepper

salt

mushrooms

tomatoes

sherry

flour

egg yolk

whipped cream

Description

Filet of sole - Sheperd Hotel.

4 slices - sole.
1 egg plant - cut in 1/4 - brush with butter
in oven for 10 minutes, scoop out mash
with butter egg chalot or onion pepper salt
fold in half - fillet - in buttered pan
Sprinkle with thin sliced mushrooms
1 Tbsp tomatoes add more shallot pepper salt
1/2 cup sherry - cook slowly
stuffing back in shells. lay fillet on each shell

Back:
butter & flour - thicken sauce Glaze in
oven
1 egg yolk & butter
1 tbs whipped cream -
mop & return to oven -

---

# Filet of Sole – Sheperd Hotel

## Ingredients

- 4 slices sole
- 1 eggplant, cut in 1/4
- Butter (for brushing and mashing)
- 1 egg
- Shallot or onion, to taste
- Pepper and salt, to taste
- Thin sliced mushrooms
- 1 Tbsp tomatoes
- 1/2 cup sherry

## Sauce

- Butter and flour (to thicken)
- 1 egg yolk and butter
- 1 Tbsp whipped cream

## Instructions

1. Cut eggplant in quarters, brush with butter, and place in oven for 10 minutes.
2. Scoop out the eggplant and mash with butter, egg, shallot or onion, pepper, and salt.
3. Fold fillets in half and place in a buttered pan.
4. Sprinkle with thin sliced mushrooms.
5. Add 1 Tbsp tomatoes; add more shallot, pepper, and salt.
6. Add 1/2 cup sherry and cook slowly.
7. Place stuffing back in eggplant shells; lay a fillet on each shell.

## Glaze

1. Make a sauce by thickening butter and flour.
2. Glaze in oven.
3. Combine 1 egg yolk and butter with 1 Tbsp whipped cream.
4. Mop over the dish and return to oven.

Creator

Alberta P. Thornton

Source

RCA0005 - VTG 175+ Recipes w Box Handwritten Clipped Breads Pies Casseroles Seafood Donut (eBay)

Date

1950s

Rights

Personal/Family

Format

Handwritten recipe card

Identifier

RCA0005-20260528-0123

Coverage

Maine, US

Sheperd Hotel