Sole a la Creme

Ingredients

• 1 fine sole
• 1 oz. butter
• 1 oz. flour
• i teaspoonful salt
• I teaspoonful pepper
• ^ pint milk
• j pint cream
• 1 blade of mace
• 1 bay leaf

Method

1. 1

   Skin the fish on both sides and fillet it; divide the fillets into two, roll them, and fasten with a small wooden skewer; put these into a well buttered tin; cover with buttered paper, and bake 15 minutes.

2. 2

   Put the skin and bones with salt, pepper, mace, and bay leaf to simmer half an hour; strain.

3. 3

   Put the butter into a pan, let it get quite hot, but not brown; throw in the flour, mix until quite smooth, add the milk from bones, and any liquid that has run from the fillets; also the cream; boil two or three minutes.

4. 4

   Dish the fish neatly, removing the skewers, pour over the sauce, coating the fish entirely; serve at once; garnish with cut lemon or parsley.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 8. The excerpt below is the record exactly as published.

SOLE A LA CREME. 1 fine sole 1 oz. butter 1 oz. flour i teaspoonful salt I teaspoonful pepper ^ pint milk j pint cream 1 blade of mace 1 bay leaf

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