Gratin Sole

Ingredients

• a good-sized sole
• flour it
• dip it in a well-beaten egg
• cloth strewn with finely sifted white crumbs
• a tablespoonful of chopped parsley
• the squeeze of a lemon
• well-buttered

Method

1. 1

   Remove the black skin from the sole and make incisions along the backbone.

2. 2

   Trim off small bones, flour the fish, dip in egg, and roll in crumbs.

3. 3

   Let dry, place in a buttered gratin-dish, and cook in a Dutch oven, basting with butter.

4. 4

   Serve hot with parsley and lemon juice poured over.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 74. The excerpt below is the record exactly as published.

a good-sized sole, and on that side make an incision a quarter of an inch deep down each side of the back-bone. With a pair of scissors trim off the small bones all round the fish, then flour it, dip it in a well-beaten egg, and roll it in a cloth strewn with finely sifted white crumbs. Let this dry, after which place the sole in a well-buttered gratin-dish. and cook it in the Dutch oven, basting it well with the butter. Serve on a hot dish, and having added a tablespoonful of chopped parsley and the squeeze of a lemon

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