Sole a la Normande
From The housewife's referee, 1898
Serves 2
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 82. The excerpt below is the record exactly as published.
Sole a la Normande. — Take a large sole, and free the bones entirely from the flesh. Season the sole with pepper and salt, and moisten it with sauterne ; whilst the sole is cooking make a white sauce, of which the stock should be the water in which mussels have been boiled. The sole must be put in the oven just five minutes before serving, and should be dished on an oval silver dish, well buttered and daintily powdered with finely minced and blanched onions. The garnish should consist of some of the mussels, oysters, mushrooms, fried smelts, and fried sippets of brea
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