Fried Soles

Ingredients

• the soles
• a little flour
• the yolk of a well beaten egg
• bread-crumbs
• sufficient boiling fat
• about two, or two-and-a-half ounces of butter
• two tablespoonfuls of water
• a little flour

Method

1. 1

   Remove the skin from the dark side of the soles, clean them, and wipe them dry, and dredge a little flour over them; brush them over with the yolk of a well beaten egg, dip them into breadcrumbs, and fry them a light brown, in sufficient boiling fat for them to swim in.

2. 2

   When done, lay them on a cloth to absorb the grease, dish them on a napkin neatly folded, and garnish with fried parsley.

3. 3

   Plain melted butter may be sent to table with them.

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 11. The excerpt below is the record exactly as published.

FRIED SOLES. KEMOVE the skin from the dark side of the soles, clean them, and wipe them dry, and dredge a little flour over them ; brush them over with the yolk of a well beaten egg, dip them into bread-crumbs, and fry them a light brown, in sufficient boiling fat for them to swim in. When done, lay them on a cloth to absorb the grease, dish them on a napkin neatly folded, and garnish with fried parsley. Plain melted butter may be sent to table with them. The butter sauce may be prepared as follows : — Put about two, or two-and-a-half ounces of butter into a very clean saucepan, with two tablespoonfuls of water

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