Fish on the Plate

Ingredients

• a little butter
• some parsley
• shallots
• mushrooms
• a glass of white wine
• a dessertspoonful of brandy
• a little good white stock

Method

1. 1

   In a shallow cooking vessel, place butter, parsley, shallots, and mushrooms.

2. 2

   Place a cleaned sole on top, cover with more butter and seasoning.

3. 3

   Add white wine or brandy and stock.

4. 4

   Cover and cook, ideally with coal on top for even heating.

5. 5

   Serve hot.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 64. The excerpt below is the record exactly as published.

a little butter. Place the sole on a well-buttered gratin dish, on the bottom of which a pinch of parsley has been sprinkled, together with one or two tablespoonfuls of Duxelle sauce; not too thick. Place six cooked mushrooms on the sole and surround it with one or two raw mushrooms cut into thin slices. Add two tablespoonfuls of white wine; cover the sole with Duxelle sauce, one tablespoonful of Parmesan cheese, sprinkle with fine raspings followed my melted butter, and set to gratin. When ready, sprinkle a few drops of lemon juice and a pinch of chopped parsley upon it and serve at once. Sole Sur Le Plat. Separate the fillets from the bones on the upper side, and slip a piece of butter under each fillet. Place the sole on a well-buttered dish, moisten with one gill of the cooking-liquor of fish, adding a few drops of lemon juice. Cook in the oven until the liquor has acquired by re- duction the consistency of a thick sauce which covers the sole in a glossy coat. Sole Ambassadeur. Poach the sole in white wine and one ounce of butter cut into small pieces. Drain the sole and dish it, surrounding it with quenelles of whiting forcemeat, poached oysters, six small cooked and white mushrooms, four small truffles turned to the shape of olives. Cover the sole and garnish with a Normande sauce, finished with a teaspoonful of cream. Sole Portugaise. Poach the sole in lemon juice and the cooking-liquor of fish. Drain, dish and surround with a garnish of two medium- sized skinned tomatoes, minced, cooked in butter, combined with minced and cooked mushrooms, and a large pinch of chopped shallots. STANDARD COOKERY. 91 Coat the sole with white wine sauce. Set to glaze, sprinkle the garnish with a pinch of chopped parsley when taking the sole from the oven, and serve. Fish on the Plate. Place in a shallow earthenware cooking vessel a little but- ter, some parsley, shallots and mushrooms, all finely minced, with a little pepper and salt. Upon this place a sole previously cleaned and skinned, and cover it with more butter and season- ing. Add a glass of white wine or a dessertspoonful of brandy and a little good white stock

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