Sole a la Meuniere

Ingredients

• half a tablespoonful of salt
• chopped onions
• flour
• two ounces of fresh butter
• the juice of a lemon
• a little cayenne

Method

1. 1

   Cut the fins off the sole, make incisions on each side, rub salt and onions into it, dip in flour, and broil over a slow fire.

2. 2

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

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 62. The excerpt below is the record exactly as published.

Sole a la Meuniere. Cut the fins off a sole, and make four incisions across it upon each side with a knife, then rub half a tablespoonful of salt and chopped onions well into it, dip in flour, and broil it over a slow fire; also have ready two ounces of fresh butter, mixed with the juice of a lemon, and a little cayenne

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