Baked Sole

Ingredients

• A Sole
• Lemon
• Stock
• Mushrooms
• Eschalots
• 3 oz. of Butter
• Parsley
• Flour

Method

1. 1

   Prepare the sole by cleaning and removing skin.

2. 2

   Butter a gratin pan, lay the sole, season with salt, pepper, lemon juice, and stock.

3. 3

   Bake for 15-20 minutes.

4. 4

   For the sauce, melt butter, add flour, stir, then add stock.

5. 5

   Pour liquor from the sole into the sauce, add herbs, and serve over the sole.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 83. The excerpt below is the record exactly as published.

baked sole. 3. Take an oval gratin tin, butter it. 4. Place half the mixture of fine herbs at the bottom, sprinkle lightly over their surface the bread raspings. 5. Lay the sole on the bread raspings, and cover it with the remainder of the fine herbs, season with a little pepper and salt. 6. Put on the surface a few pieces of butter. 7. Sprinkle the top freely with bread raspings. 8. Pour by the side some good stock to come up to the fish, but not over it, and, if you like, a glass of chablis, or other white wine ; bake for fifteen or twenty minutes, and serve on the gratin tin. The soles are better filleted; they must then be rolled. Precautions. — Do not drown the fish in stock or wine. BAKED SOLE. Ingredients. A Sole. Lemon. Stock. Mushrooms. Eschalots. 3 oz. of Butter. Parsley. Flour

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