Baked Sole au Gratin

Ingredients

• Sole
• melted butter
• a tablespoonful of minced parsley
• the juice of a lemon

Method

1. 1

   Butter a gratin dish, sprinkle with parsley, lay the Sole, moisten with melted butter, and bake.

2. 2

   Turn the Sole, baste again, and serve with butter mixed with parsley and lemon juice.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 44. The excerpt below is the record exactly as published.

Sole. — A pat of maitre d’hotel butter is a great addition to a Sole boiled in fish broth. For this, take two ounces of the firmest and best butter to be had (in warm weather it must be iced), add to it the juice of one lemon, one dessertspoonful of minced parsley which has been pressed free from all moisture, a pinch of white pepper, and a pinch of salt. Form into pats with the butter bat, and then set on ice. When the Sole is served send up a pat of this butter melting upon it. Sole au Four, or Sole from the Dutch Oven. — Remove the dark skin from the underpart of the Sole, and on that side make an incision a quarter of an inch deep down each side of 76 SEA FISH the backbone. With a pair of scissors trim off the small bones all round the lish, flour it, and egg and breadcrumb it. Do this once, and let the Sole dry. Then place it in a well- buttered fire-pi'oof dish and cook it in the Dutch oven, basting it well with the butter. Serve in the same dish. Add a table- spoonful of chopped parsley, and the squeeze of a lemon to the butter, and pour over the fish. Baked Sole, or Sole au Gratin.— Butter a flat gratin dish, sprinkle it with minced parsley, lay the Sole on this, and moisten the upper side with melted butter. Bake for eight minutes in the oven, then turn the Sole, baste again with butter, and six minutes afterwards it will be done. Lift the Sole with a slice on to a very hot dish. Add to the butter in the gratin dish a tablespoonful of minced parsley and the juice of a lemon

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