Baked Sole with Wine Sauce

Ingredients

• Clean, trim off the gills and dark skin, and scrape the white side of a large sole
• pour in one pint of French white wine
• Put about one ounce of butter into a saucepan
• with two tablespoonfuls of flour
• add one and one-half breakfast cupfuls of water
• and a little pepper
• and salt
• and one tablespoonful of chopped parsley

Method

1. 1

   Prepare the sole and place in a buttered pan, season, pour in wine, and bake for twenty minutes.

2. 2

   Make a sauce with butter, flour, water, and seasonings, strain the liquor from the sole into the sauce, boil, and serve over the sole.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 28. The excerpt below is the record exactly as published.

Baked Sole with Wine Sauce. Clean, trim off the gills and dark skin, and scrape the white side of a large sole ; make a deep cut on each side of the backbone, and cut off the fins. Butter well the inside of a grating pan and put in the sole ; season with a little pepper and salt, and pour in one pint of French white wine, and bake in the oven for twenty minutes. Put about one ounce of butter into a saucepan with two tablespoonfuls of flour and stir over the fire until well mixed, then add one and one-half breakfast cupfuls of water and a little pepper and salt ; stir the ^auce over the fire until boiling. When cooked strain the liquor off the sole into the sauce, boil the whole together, and then move the pan to the side of the fire ; put in one ounce of butter and one tablespoonful of chopped parsley

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