Baked Fillet of Sole (or Flounder)

Ingredients

• Cut a flounder of four pounds into fillets
• cover with sauce Allemande
• sprinkle some bread-crumbs
• a few small pieces of butter
• half a pint of sauce Allemande
• a wineglass of sherry

Method

1. 1

   Cut the flounder into fillets and place them in a buttered pan.

2. 2

   Cover with sauce Allemande, sprinkle with bread-crumbs and butter.

3. 3

   Bake until browned.

4. 4

   In another saucepan, boil sauce Allemande with sherry, pour around the fish, and serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 19. The excerpt below is the record exactly as published.

Baked Fillet of Sole (or Flounder). Cut a flounder of four pounds into fillets, that is, in pieces of about five inches long and four in width, tapering to a point at each end. Each piece should be not quite an inch thick. Put them in a buttered pan, cover with sauce Allemande (Art. 81), on top of which sprinkle some bread-crumbs and a few small pieces of butter. Put into the oven until well browned. Place half a pint of sauce Allemande in a saucepan, with the addition of a wineglass of sherry

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