Sole (a la Miromesnil)

Ingredients

• Take three soles
• season with salt and pepper
• mix a lump of butter
• the juice of a lemon

Method

1. 1

   Scale and empty the soles, make incisions, fry without flour, drain, and cool.

2. 2

   Prepare a sauce with butter, parsley, pepper, salt, and lemon juice.

3. 3

   Stuff the soles with the sauce, close, dip in egg and breadcrumbs, and fry until colored.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1832. The excerpt below is the record exactly as published.

Sole (a la Miromesnil). — Take thi-ee soles, scale them on both sides, and empty them nicely without injuring the flesh. Make an incision on the black side. Fry them without dipping them into flour. Wlien they are done, drain them on a c'lean cloth, open the place where you have made the incision, cut the bone near the head and tail, and di-aw it out. Let the fish 'cool. Make a steward's sauce cold; that is to say, mix a lump of butter with some parsley chopped very fine, pepper, salt, and the juice of a lemon

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