Sole a la Meuniere

Ingredients

• a sole
• half a tablespoonful of salt
• chopped onions
• four pats of butter
• the juice of a lemon
• a little cayenne pepper

Method

1. 1

   Cut the fins off the sole and crimp it on each side.

2. 2

   Rub salt and chopped onions into it, dip in flour, and broil over a slow fire.

3. 3

   Rub the butter mixed with lemon juice and cayenne over the sole, turn it over once or twice, put in the oven for a minute, and serve very hot.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 95. The excerpt below is the record exactly as published.

Sole a la Meuniere. Cut the fins off a sole and crimp it on each side by making incisions across it ; then rub half a tablespoonful of salt and chopped onions well into it ; dip it in fiour and broil it over a slow fire. Have ready four pats of butter mixed with the juice of a lemon and a little cayenne pepper

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