This nostalgic 1959 recipe for Shrimp Filled Sole hails from the pages of Volume Feeding Management, a classic guide for large-scale meal preparation. Combining small cooked shrimp, mushrooms, onions, and cheese, all rolled up in delicate sole fillets and baked in creamy mushroom soup, this dish is rich in flavor and simplicity. Popular in institutional or cafeteria-style cooking, it reflects mid-century American tastes with a seafood-forward twist. Perfect for catering or large gatherings, it's a time-tested recipe that brings a vintage flair to modern dining. Whether you're feeding a crowd or want to batch cook, this is a hearty, elegant option.
Ingredients
- ¾ cups mushrooms (stems and pieces, drained)
- 2 oz butter
- 2 cups shrimp (small, cooked)
- 2 tsp salt
- ½ tsp pepper
- ½ cup onion (finely chopped)
- 90 oz sole fillets (18 x 5 oz)
- 1 qt cream of mushroom soup (undilluted)
- 1½ cups sharp cheese (Asiago, Canadian Cheddar, Manchego, Parmesan, or Romano)
Instructions
Step 1: Prepare the Shrimp Filling
- Sauté 3/4 cup drained mushrooms in 2 oz of butter.
- Add 2 cups cooked small shrimp.
- Season with 2 tsp salt, 1/2 tsp pepper.
- Stir in 1/2 cup finely chopped onion.
Step 2: Fill and Roll the Sole
- Lay out 18 sole fillets.
- Spread a spoonful of shrimp mixture on each.
- Roll the fillets tightly and secure with toothpicks.
Step 3: Assemble the Dish
- Place rolled fillets in a large shallow baking pan.
- Pour 1 quart undiluted cream of mushroom soup evenly over fillets.
- Sprinkle with 1 1/2 cups grated sharp cheese.
Step 4: Bake
- Preheat oven to 400°F (204°C).
- Bake for 20 minutes or until the fish flakes easily with a fork.
Tips
- Substitute cod or haddock for sole if unavailable.
- Add a splash of dry white wine to the mushroom soup for richer flavor.
- For a lighter option, use low-fat cream of mushroom soup and reduced-fat cheese.
- Add a sprinkle of paprika or parsley for color before baking.
- Prepare ahead: roll and refrigerate the fillets, then bake just before serving.
Transcription of the Original Recipe
Read or copy the transcription
SHRIMP FILLED SOLE (Yield: 18 portions) Mushrooms, stems and pieces, drained .... 3/4 cup Butter ................................. 2 ounces Shrimp, small, cooked .................. 2 cups Salt ................................... 2 tsp. Pepper ................................ 1/2 tsp. Onion, finely chopped .................. 1/2 cup Sole, 5-ounce fillets .................. 18 Cream of mushroom soup, undiluted ..... 1 quart Cheese, sharp, grated .................. 1 1/2 cups 1. Saute mushrooms in butter. Add shrimp, seasonings and onion. 2. Spread shrimp mixture over fish fillets. Roll; [unclear] fasten with toothpicks. Place rolls in large shallow baking pan. 3. Pour soup over fillets. Sprinkle with cheese. 4. Bake in a 4000 F. oven 20 minutes or until fish flakes with a fork. From: Volume Feeding Management - Sept. 1959 pages 30 - 33
From Transcription to Instructions
We love that old, economical original directions, but they’re pretty spare about the rolling and baking, so the instructions expand those few lines into clear steps you can follow. Where the original directions tersely say “Roll; fasten with toothpicks,” the instructions tell you to spread about a spoonful of filling on each fillet, roll them tightly and secure with toothpicks, and to preheat the oven to 400°F before baking. That little unpacking just makes the order easier to follow and shows exactly when to pour on the soup and sprinkle the cheese.
Nutrition
Calories: 265kcalCarbohydrates: 5gProtein: 27gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 4.3gTrans Fat: 0.2gCholesterol: 140mgSodium: 610mgPotassium: 320mgFiber: 0.7gSugar: 1.8gVitamin A: 950IUVitamin C: 6mgCalcium: 160mgIron: 1.4mg
