Filleted Sole (a la Rouen)

Ingredients

• I eole
• 1 tablespoonful mixture as for shrimp cutlets.
• 2 dozen picked shrimps
• £ oz. flour
• 1 oz. butter
• 4 pint milk
• Salt, pepper, lemon juice

Method

1. 1

   Fillet the sole by cutting down the center of the back and lifting the fillets with a sharp knife.

2. 2

   Place a little shrimp mixture on each half, fold over, and place on a buttered tin with salt, pepper, and lemon juice.

3. 3

   Cover with buttered paper and bake for 6 to 10 minutes.

4. 4

   Serve with a sauce made by melting butter, adding flour and milk, boiling well, and seasoning.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 11. The excerpt below is the record exactly as published.

FILLETED SOLE (A LA ROUEN). INGREDIENTS. I eole 1 tablespoonful mixture as for shrimp cutlets. (See p. 35) 2 dozen picked shrimps Salt, pepper, lemon juice £ oz. flour. 1 oz. butter 4 pint milk

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