Fillets of Sole au Gratin

Ingredients

• chopped onions
• mushrooms
• herbs
• enough butter to prevent their adhering
• equal quantities of brown sauce
• equal quantities of Chablis wine
• breadcrumbs
• fine herbs
• a little butter just dissolved

Method

1. 1

   Put the ingredients in a dish that can withstand oven heat.

2. 2

   Arrange the fillets neatly, mix the brown sauce and Chablis wine, and pour around the fillets.

3. 3

   Sprinkle breadcrumbs and fine herbs over the fillets, then pour a little melted butter over the breadcrumbs.

4. 4

   Watch the dish while it cooks in the oven for 15 to 20 minutes, basting as necessary.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 48. The excerpt below is the record exactly as published.

Fillets of Sole au Gratin. Put the following ingredients in a dish which will bear oven-heat : chopped onions, mushrooms and herbs, with enough butter to prevent their adhering. Arrange the fillets neatly on the dish ; mix equal quantities of brown sauce and Chablis wine, and pour round the fillets ; if you have more of this mixture than is required, reserve for subsequent I "sting Sprinkle breadcrumbs and fine herbs

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