Fillets of Sole with Egg Plant (Filets de Sole aux Aubergines)

Ingredients

• 2 soles
• 2 oz. butter
• 1 dessert-sp. chopped parsley
• 2 egg plants
• A little flour
• Lemon juice
• Seasoning

Method

1. 1

   Cut the egg plants in halves lengthwise, sprinkle with salt, and let stand for half an hour.

2. 2

   Strain off the water, cut into dice, toss in flour, and fry in butter until cooked.

3. 3

   Take four fillets from each sole, season, fold, and coat with flour.

4. 4

   Place on a greased baking tin, cover with greased paper, and cook in a moderate oven for 10 to 12 minutes.

5. 5

   Arrange fillets on a dish, add egg plant, sprinkle with parsley and lemon juice, and pour browned butter over the fish.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 195. The excerpt below is the record exactly as published.

Fillets of Sole with Egg Plant (Filets de Sole aux Aubergines) 2 soles. 2 oz. butter. Seasoning. 2 egg plants. A little flour. Lemon juice. 1 dessert-sp. chopped parsley

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