Alicante Sole

Ingredients

• Sole baked
• with butter
• finely chopped onion
• fish essence
• white wine
• a few bearded oysters

Method

1. 1

   Bake the sole in a china fish-dish with butter, finely chopped onion, fish essence, and white wine.

2. 2

   When done, reduce the stock, finish with fresh butter, garnish the sole with bearded oysters, pour sauce over, and serve.

Nutrition per serving

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 58. The excerpt below is the record exactly as published.

white wine in equal quantity ; (3) Water and red wine or claret in equal quantity. In each case the stock is seasoned and flavoured with sliced onion and carrot, herbs and spices, and simmered before cooking the fish in it. When the fish is intended for cold it should be allowed to remain in the stock till cold. In cooking small fish or fillets, supreme, etc., the term sauteed is used, poached, or au four ; the first meaning that the fish is floured and sauteed, or fried, in a little butter and oil, meuniere style, and turned over to complete the cook- ing. The term poached is more general in use, the fish is placed in a fireproof fish-dish with sliced onion, parsley, white wine or fish stock, pats of butter and seasoned, covered with buttered paper, and slowly cooked in the oven with occasional basting ; for the term au four (or baked) the fish is placed on a well- buttered dish, covered with greased paper, and cooked slowly as the case requires, and basted. 142 The New Practical Cookery Guide. The dressing of fish, in whichever style it has been cooked, should be done with decorative taste. The garnish should consist of articles in accordance with the fish, and in all cases should be eatable. Artificial socle or fonds should only be used for dressing cold fish. In the following formulas, the sauces and garnishes given are of the most popular character. Soles, Alicante — Sole baked, in china fish-dish with butter, finely chopped onion, and fish essence and white wine ; when done, reduce stock, finish with fresh butter, garnish the sole with a few bearded oysters

Cook this with the app: pantry check, scaling, and the assistant.