Lemon Soles a la Comtesse

Ingredients

• six or eight fillets of lemon soles
• lightly with salt
• lightly with white pepper
• a little lemon juice
• an ounce of finely minced mushrooms
• half a heaped large teaspoonful of finely minced shallot or chives
• a heaped large teaspoonful of minced parsley
• a heaped dessertspoonful of freshly fried breadcrumbs
• half a wineglassful of sherry
• the same amount of either good fish or ordinary stock

Method

1. 1

   Grease a bag, dust fillets with salt, pepper, and lemon juice.

2. 2

   Add mushrooms, shallot, parsley, breadcrumbs, sherry, and stock.

3. 3

   Seal and cook for 18-20 minutes at 300° Fahr.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 77. The excerpt below is the record exactly as published.

Lemon Soles a la Comtesse. Grease a bag thickly. Take six or eight fillets of lemon soles. Dust them lightly with salt and white pepper and squeeze a little lemon juice over each fillet. Put them in the bag and add to them an ounce of finely minced mushrooms, half a heaped large teaspoonful of finely minced shallot or chives, a heaped large teaspoonful of minced parsley and a heaped dessertspoonful of freshly fried breadcrumbs, all mixed together. Add also half a wineglassful of sherry mixed with the same amount of either good fish or ordinary stock

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