Sole a l'Aurore

Ingredients

• sole
• butter
• chopped onion
• chopped parsley
• hard-boiled eggs

Method

1. 1

   Butter a dish, lay the sole with buttered paper, bake for 10 minutes, remove the bone, add onion and parsley, pour over white sauce, and garnish with egg.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 47. The excerpt below is the record exactly as published.

Sole a I'Aurore. Butter a tin dish and lay the sole on it with a buttered paper over ; put it in the oven for ten minutes ; take it out and carefully remove the centre bone, strew a little chopped onion and parsley, and replace the upper fillets ; pour over a white sauce, return to the oven. Have some hard-boiled eggs ; garnish the side with the white cut in shapes, and sprinkle the top with the yolk made into crumbs by passing through a coarse sieve ; let it get quite hot in the oven. Sole au Gratin. You must have a shallow tinned dish the size of your sole — or a fireproof china dish of the shape of a sole — in which the sole is to be cooked and sent to table ; there being another dish on which the first is placed. The sole must be tolerably thick ; the fins and tail and head are trimmed off, and an incision made down the back. Place it in the dish with butter, salt and pepper, and 2 tablespoonsful of Chablis, some chopped parsley

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