Gebacken Seezunge mit Spargel Spitzen (Baked Sole and Asparagus)

Ingredients

• two nice soles
• butter
• fresh bread crumbs
• pepper to taste
• salt to taste
• some boiled asparagus tops
• a little good white sauce made of flour, butter, milk, and some chopped capers

Method

1. 1

   Fillet soles and fry in butter until half cooked.

2. 2

   Butter a baking dish, place fillets in a circle, leaving a space in the center.

3. 3

   Spread seasoned bread crumbs on top and bake.

4. 4

   Heap boiled asparagus tops in the center and pour over white sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 33. The excerpt below is the record exactly as published.

ebacken Seezunge mit Spargel Spitzen. (Baked Sole and Asparagus) . Fillet two nice soles and fry in butter till just half cooked. Butter a baking dish and place the fillets in a circle on it, leaving a space in the centre of the dish. Spread fresh bread crumbs, seasoned with pepper and salt, on top of the fish, and bake in the oven. Have ready some boiled asparagus tops, which heap up in the centre of the fish, and pour over the asparagus a little good white sauce made of flour, butter, milk, and some chopped capers. SCHOPSEN SCHLEGEL INE WlNEKRAUT GEDUNSKT. (Braised Lamb and Braised Cabbage.) Put a small leg of lamb in a pan along with two sliced carrots, and some small (pickling) onions, pepper and salt. Stew very gently till the meat is tender. When finished, place it in the centre of a large dish, and sur- round it with white cabbage braised in white wine. Braised Cabbage. Take a large white cabbage and shred it very fine, and mix with it a finely shred onion, salt, pepper, and a little sugar ; steam till tender. Now put it in a pot, in layers with pieces of bacon between, two or three 60 AUSTRIA sliced apples, and a tumblerful of Chablis or white sour wine. Simmer very gently for an hour. A few minutes before finishing pour in a good glass of the wine. Re- move the bacon and serve with any braised meats or birds. Beinfleisch mit Rothen Ruben. (Boiled Beef.) Take two pounds of the best part of the brisket, and boil till tender (but not thready), with two whole onions, two bay leaves, four cloves, pepper and salt. Cut meat into nice slices and place neatly on a dish, and garnish with slices of pickled beetroot and roughly grated horse-radish sauce. Horse-radish Sauce. Boil two tablespoonfuls of good wine vinegar with a roughly grated root of horse-radish, a cupful of the stock in which the beef was boiled (any kind of reduced broth will do), three lumps of sugar, and three grated almonds. Serve in a sauce-boat. If to be served cold do not cook the root. It is an improvement if the sauce is made and covered up for at least an hour before serving. Gespickten Hasenrucken und Linzer Knodel. (Roast Saddle of Hare and Potato Dumplings.) Cut the legs and head off, lard the back very freely with fat bacon, and roast in the oven, basting continually 61 BANQUETS OF THE NATIONS with sour cream. When finished, free the gravy from all fat, and put it in a pan with some good stock, a sliced onion, a bay leaf, a little thyme, a few peppercorns, and reduce to half its bulk. Strain and finish with half a dessertspoonful of vinegar and a large cupful of sour cream, and salt to taste

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