Sole a la Creme Blanche

Ingredients

• 1 sole filleted
• Bones and skin of sole
• 4 pint milk
• A little mace
• Bay leaf
• Salt and pepper
• 1 oz. butter
• f oz. flour
• A few drops of lemon juice

Method

1. 1

   Fillet and skin the sole, wash the bones and skin, and put them with milk, mace, bay leaf, salt, and pepper into a small saucepan.

2. 2

   Simmer gently for about 1 hour.

3. 3

   Strain the liquid into a clean pan, lay in the fillets, and simmer for 10 minutes.

4. 4

   Use the milk for making sauce with butter and flour, season, and pour over the fillets.

5. 5

   Garnish with parsley or lemon.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 8. The excerpt below is the record exactly as published.

Sole a la Creme Blanche. 1 sole filleted. Bones and skin of sole. 4 pint milk. A little mace. Bay leaf. Salt and pepper. 1 oz. butter, f oz. flour. A few drops of lemon juice

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