Sole (a la Maitre d' Hotel)

Ingredients

• Have two or three soles filleted
• in about half a pint of water
• putting two ounces of butter
• a little cayenne and salt
• chopped parsley
• a tea-spoonful of shallot vinegar

Method

1. 1

   Stew the heads and bones of the soles in water.

2. 2

   Place the fillets in a pan with some of this water, simmer for 2.5 minutes on each side.

3. 3

   Turn the remaining water into sauce by adding butter, cayenne, salt, parsley, and thickening with arrowroot.

4. 4

   Add vinegar or lemon juice, pour over the fish, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1831. The excerpt below is the record exactly as published.

ole ( a la Maitre d' Hotel) . — Have two or three soles filleted ; stew the heads and bones in about half a pint of water, place the fillets of the soles in a flat cotelette-pan in about a wine-glassful of this water, simmer two and a half minutes each side ; turn the remainder of the water into sauce, by putting two ounces of butter, a little cayenne and salt and chopped parsley, thickening with arrowroot ; add a tea-spoon- ful of shallot vinegar

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