Sole a la Normande

Ingredients

• a large sole
• two shallots
• a glass of white wine
• a small tin of button mushrooms
• some rich white sauce with cream
• salt
• pepper
• a few shrimps
• tiny croutons of fried bread

Method

1. 1

   After skinning and cleaning the sole, dry it and rub with flour.

2. 2

   Brown shallots in butter, lay them in a dish with more butter, place the sole, sprinkle with salt and pepper, and cover with white wine.

3. 3

   Bake until tender.

4. 4

   Make a rich white sauce with cream, add oysters and their liquor, and let simmer.

5. 5

   Mince mushrooms, strew over the sole, heat through, and pour oyster sauce over.

6. 6

   Garnish with shrimps and croutons.

Nutrition per serving

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 22. The excerpt below is the record exactly as published.

Sole a la Normande. — This is an epicure's dish. After skinning and clean- ing a large sole, dry it thoroughly and rub with flour. Take a gratin-dish, or a porcelain one which will stand fire. Slice two shallots very thinly, brown them in butter, and lay at the bottom of the dish with more butter. Lay the sole in the dish, sprinkle it with salt and pepper, and cover with a glass of white wine. Bake in a gentle oven until tender through. Meanwhile make some rich white sauce with cream; if possible, take a few oysters, beard them, and put them into the sauce with their liquor ; let the sauce merely simmer after this. Open a small tin of button mushrooms, mince them finely, and strew them over the sole, let them get hot through, then pour the oyster sauce over all. Garnish with a few shrimps, and place tiny croutons of fried bread

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