Sole a la Normande

Ingredients

• fine thick sole
• a dozen oysters
• a dozen mussels
• a chopped-up onion
• a sprig of thyme
• a glass of Chablis
• broth
• white pepper
• salt

Method

1. 1

   Butter a stewpan, place the sole with butter, oysters, mussels, onion, thyme, pepper, and broth.

2. 2

   Cook until three-quarters done, then prepare a rich sauce and pour over the sole before finishing in the oven.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 46. The excerpt below is the record exactly as published.

a glass of Chablis wine. Red Mullet en papillottes. When this fish is fresh from the sea, and can be dressed with the ' trail ' in, cook it as follows : — Take out the gills, and that part of the trail which is connected with them, but do not open the fish. Prepare as many pieces of strong white paper as there are mullets, long and wide enough to wrap round and fold over the fish. Place on a baking-tin in a moderately hot oven, and bake. Heat a skewer, and mark the paper transversely, to give it the look of being broiled on a gridiron. Serve with Italian sauce. Broiled Mackerel (Fresh), Clean the mackerel, wash, and wipe ary. Split it open, so that when laid flat the backbone will be in SOLE. 109 the middle. Sprinkle lightly with salt, and lay on a buttered gridiron over a clear fire, with the inside downward, until it begins to brown ; then turn the other. When quite done, lay on a hot dish and butter it plentifully. Turn another hot dish over the lower one, and let it stand two or three minutes before sending to table. Mackerel a la Maitre d'Hotel. Split the mackerel all the way down, season it with pepper and salt, put it in a dish in the oven, with just enough butter to prevent it drying up. Put it on another dish, and lay two or three bits of mattre d' hotel butter on it. Serve very hot. Fried Sole. The principles of frying soles, whitings, and other fish are the same. The fish must be perfectly clean, and perfectly fresh. If the latter point is in the slightest degree doubtful, do not attempt to fry it whole, but remove the fillets from the bone, and cut off the parts near the head and at the edges, and wash with vinegar and water. After the sole has been cleaned it must be thoroughly dried, and just dredged with flour, which completes the drying. Have ready plenty of sifted breadcrumbs, and enough yolk of ^%g well beaten to coat the fish all over : this is done with a brush. Then let every part be covered with breadcrumbs. Take care that the lard is hot enough — that is, quite boiling — no SOLE. or the fish will be hmp ; and that it is not discoloured. Let the fish be of a golden brown ; place it when fried on a paper before the fire to evaporate the grease. Serve on a napkin, garnish with fried parsley, and send up lemon as the adjunct or sauce. Sole a I'Aurore. Butter a tin dish and lay the sole on it with a buttered paper over ; put it in the oven for ten minutes ; take it out and carefully remove the centre bone, strew a little chopped onion and parsley, and replace the upper fillets ; pour over a white sauce, return to the oven. Have some hard-boiled eggs ; garnish the side with the white cut in shapes, and sprinkle the top with the yolk made into crumbs by passing through a coarse sieve ; let it get quite hot in the oven. Sole au Gratin. You must have a shallow tinned dish the size of your sole — or a fireproof china dish of the shape of a sole — in which the sole is to be cooked and sent to table ; there being another dish on which the first is placed. The sole must be tolerably thick ; the fins and tail and head are trimmed off, and an incision made down the back. Place it in the dish with butter, salt and pepper, and 2 tablespoonsful of Chablis, some chopped parsley, fine herbs, shallot, and button mush- rooms (if available, but they are not essential). Put it in the oven ; when one side is done take the dish out. PI. III. FLOUNDER. SOLE. ' III turn the fish on its other side ; add either some brown sauce (espagnole), or some little dabs of butter and flour ; sprinkle with breadcrumbs which have been browned, and finish in the oven. If the sole does not look a rich browm, use the salamander ; and send it up with the sauce &c. round it, glutinous not watery. Sole a la Trouville. Remove the dark skin from a pair of soles ; cut each sole into three pieces. Line a ' gratin ' dish with butter and breadcrumbs and onions chopped very fine, put the dish in the oven to brown, and pour in a wine-glass of cider, and let it boil ; then range the pieces of sole on the dish, and return to the oven. After it has cooked for a few minutes, cover it with butter worked up with flour and chopped parsley, and finish the cooking. Send up in the dish in which the fish is cooked. The same dish may be made with fillets of sole instead of whole soles. Sole a la Normande. Select a fine thick sole ; take off the skin ; butter a stewpan large enough to hold it flat, and put the sole in it, with some bits of butter on the fish, a dozen oysters, a dozen mussels, which have been blanched in boiling water, a chopped-up onion, a sprig of thyme, and one or two of parsley, a little of that form of truffle called * Pelures de truffes,' some white pepper and some salt, and a glass of equal quantities of 112 SOLE. Chablis and broth

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