Sole a la Normande

Ingredients

• From a large sole
• some small slices of truffle
• sprinkle with salt
• and pepper
• dust with fine crumbs
• Pour around it a tumbler of good wine
• a small can of mushrooms, sliced
• oysters
• mussels
• picked shrimps
• some quenelles
• a little more melted butter
• a little more wine

Method

1. 1

   Remove back skin and cut out side fins.

2. 2

   Lay fish on serving dish, insert truffle slices, brush with butter, sprinkle with salt, pepper, and crumbs.

3. 3

   Pour wine around and bake until nearly done.

4. 4

   Add croutons, mushrooms, oysters, mussels, shrimps, and quenelles, then bake for five more minutes.

As published

This recipe was extracted from Council cook book (1908), page 8. The excerpt below is the record exactly as published.

Sole a la Normande. From a large sole remove the back skin and with a sharp knife carefully cut out the side fins. Lay the fish on the dish in which it is to be served. Insert in the flesh of the fish some small slices of truffle. Brush the fish with melted butter, sprinkle with salt and pepper and dust with fine crumbs. Pour around it a tumbler of good wine and place in a moderate oven till nearly done. Then put croutons around the edge of the dish, brushing them with the white of an egg to make them adhere to the dish. Put over and' around the fish a small can of mushrooms, sliced, oysters, mussels, picked shrimps, and some quenelles. Add a little more melted butter, a little more wine

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