Fillets of Soles à l'Orlie

Ingredients

• two soles
• an onion cut in slices
• a little parsley
• thyme
• bay-leaf
• two wine-glasses of vinegar
• pepper
• salt
• four tablespoonfuls of tomato sauce
• one of Harvey sauce
• two of good stock
• a little sugar

Method

1. 1

   Fillet the soles and marinate with onion, parsley, thyme, bay-leaf, vinegar, pepper, and salt for two hours.

2. 2

   Dry, flour, egg, and breadcrumb them, then fry in oil.

3. 3

   Prepare a sauce with tomato sauce, Harvey sauce, stock, and sugar, boil for three minutes, and serve over the fish.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 94. The excerpt below is the record exactly as published.

illets of Soles k I'Orlie. Fillet two soles, and cut them in halves, lengthwise ; then lay them in a basin with an onion cut in slices, a little parsley, thyme, bay-leaf, two wine-glasses of vinegar, and a little pepper and salt ; let them remain thus two hours, then dry them in a cloth ; flour, egg, and bread-crumb them, and fry in oil ; dish them round without a napkin ; then put four tablespoonfuls of tomato sauce in a stew-pan Avith one of Harvey sauce and tAvo of good stock ; boil three minutes ; finish with a little sugar

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