Fillet of Sole on Toast

Ingredients

• 1 small sole
• | gill of water
• 1 slice of toast
• | tea-sp. cornflour
• 1 tea - sp. chopped parsley
• | oz. butter
• A pinch of salt
• A little lemon juice

Method

1. 1

   Fillet the sole and wipe with a cloth.

2. 2

   Season the fillets with salt and lemon juice, roll them up with the skin side inside.

3. 3

   Place in a saucepan with water and butter, and cook slowly for 10 to 15 minutes.

4. 4

   Lift out carefully and arrange on toast.

5. 5

   Mix cornflour with cold water, add to the saucepan liquid, stir until boiling.

6. 6

   Add finely chopped parsley, cook for 2-3 minutes, and pour over the fish.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 855. The excerpt below is the record exactly as published.

| gill of water. 1 slice of toast. | tea-sp. cornflour. 1 tea - sp. chopped Fillet the sole and wip cloth. Season the fillets f Sole on Toast parsley. | oz. butter. A pinch of salt. A little lemon juice. e the pieces lightly with a with salt and a few drops of lemon juice, and roll them up with the skin side inside. Place these rolls in a small saucepan with the water and butter, and cook slowly from 10 to 15 minutes, then lift them out carefully. Arrange them on a neat piece of toast, and keep them warm while you make the sauce. Put the cornflour into a cup, and mix it smoothly with a little cold water, add it to the liquid in the saucepan, and stir until boiling. Add the parsley very finely chopped, cook 2 or 3 minutes longer, and pour over and round the fish. Note. — The yolk of an egg may also be added to the sauce at the last. Time to cook, about 20 minutes. 2533. Fillets of Sole with Tomatoes 1 small sole

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