Sole a la Dauvillaise

Ingredients

• butter a saute pan
• onion chopped fine
• parsley chopped fine
• salt
• black pepper
• half a glass of French white wine
• withdraw the liquor in which the sole has cooked
• half a glass of thick cream

Method

1. 1

   Butter a pan, cover with chopped onion and parsley, add seasoning, place sole, add wine, cover with buttered paper, and cook in the oven.

2. 2

   Reduce the cooking liquor, add butter and cream, and pour over the fish before serving.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 9. The excerpt below is the record exactly as published.

SOLE A LA DAUVILLAISE U) UTTER a saute pan and cover the bottom with onion chopped fine and parsley chopped fine, add salt and black pepper. Place the sole in a pan, put 25 THE DUDLEY RECIPES seasoning on the fish, and add half a glass of French white wine. Cover the pan with buttered paper and cook it in the oven. When done withdraw the liquor in which the sole has cooked, let it reduce on the stove to three-quarters of the original quantity, add a pat of best butter and half a glass of thick cream

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