Sole à la Normande

Ingredients

• 1 large sole
• 1 bay-leaf
• 1 small onion
• White wine or fish stock
• Seasoning
• 1 doz. mussels
• 1 doz. oysters
• A few shrimps or prawns
• 1 doz. mushrooms
• Croutons of bread or pastry

Method

1. 1

   Remove the black skin from the sole and score the white across in several places.

2. 2

   Grease a fire-proof dish, lay the onion cut in thin rings and the bay-leaf.

3. 3

   Place the fish on top, season with pepper and salt, and pour enough wine or fish stock to nearly cover it.

4. 4

   Cook in the oven until ready, basting occasionally.

5. 5

   Make sauce à la Normande, adding the liquid from the fish and garnish with mussels, oysters, mushrooms, and shrimps or prawns.

6. 6

   Decorate with croutons.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 197. The excerpt below is the record exactly as published.

Sole & la Normande 1 large sole. 1 bay-leaf. 1 small onion. White wine or fish stock. Seasoning. Sauce & la Normande. 1 doz. mussels, 1 doz. oysters. A few shrimps or prawn3. 1 doz. mushrooms. Croutons of bread or pastry

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