Fillets of Sole a l'Orlie

Ingredients

• Fillets of sole or other white fish
• Juice of 1 lemon
• 1 small sliced onion
• Parsley
• salt
• pepper
• 6 oz. flour
• 1 egg
• 1 oz. butter or salad oil
• 1 gill tepid water
• Tomato sauce (see page 86)

Method

1. 1

   Trim the fillets, marinate for an hour in lemon juice, onion, parsley, pepper, and salt.

2. 2

   Mix flour with salt, egg yolk, butter or oil, gradually stir in tepid water until smooth.

3. 3

   Let stand for 2 hours, then add whipped egg white.

4. 4

   Drain fish from marinade, dip in batter, fry until golden brown, drain, sprinkle with minced parsley, and serve with tomato sauce.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 15. The excerpt below is the record exactly as published.

FILLETS OF SOLE A L’ORLIE. Filets de Soles d VOrlie. Fillets of sole or other white fish. Juice of 1 lemon. 1 small sliced onion. Parsley, salt am Frying batter made of : — 6 oz. flour, 1 egg, 1 oz. butter or salad oil, 1 gill tepid water. Tomato sauce (see page 86.) popper to taste. Trim the fillets, and marinade them for an hour in the lemon juice, onion, parsley, pepper

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