Fillets of Sole Portuguese

Ingredients

• the fillets of a very fresh sole
• Butter a dish
• season with pepper
• and salt
• one bay leaf
• a little thyme
• chopped parsley
• chopped onion
• two tomatoes, pulled and crushed
• a glass of chablis
• about three-and-a-half ounces of butter
• the juice of one lemon

Method

1. 1

   Butter a dish and place fillets, season with pepper and salt, add bay leaf, thyme, parsley, onion, tomatoes, chablis, and butter.

2. 2

   Cook for ten minutes, remove fillets, reduce liquid, add butter and lemon juice, cover fillets with sauce, sprinkle with Parmesan, and bake.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 9. The excerpt below is the record exactly as published.

FILLETS OF SOLE PORTUGUESE rpiAKE the fillets of a very fresh sole. Butter a dish and gratin. Place your fillets in the dish, season with pepper and salt. Add one bay leaf, a little thyme, chopped parsley, chopped onion,and two tomatoes, pulled and crushed, a glass of chablis, and a piece of butter. Let it cook for ten minutes. Take out your fillets and put them on to another dish, reduce the liquid to three quarters of the quantity, add about three-and-a-half ounces of butter and the juice of one lemon

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