Sole a-la-Normandie

Ingredients

• One large sole
• two whitings
• two eggs
• one table-spoonful bread crumbs
• one quarter tea-spoonful pepper
• one tea-spoonful salt
• one dozen button mushrooms
• one ounce butter
• one half ounce flour

Method

1. 1

   Wash and clean the sole, remove the black skin.

2. 2

   Make an incision down the back to the bone and remove the bone.

3. 3

   Simmer the bones in cold water for half an hour.

4. 4

   Pound the fish from the whitings with eggs, half the pepper and salt, and all of the bread crumbs.

5. 5

   Stuff the sole with this mixture, cover with mushrooms, grease a dripping-tin, and bake for 25 minutes.

6. 6

   Boil the remaining stuffing in water for 5 minutes.

7. 7

   Melt butter, add flour, and gradually stir in the water from the bones.

8. 8

   Boil for 2 minutes.

9. 9

   Serve the sole with the sauce and balls around it.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 31. The excerpt below is the record exactly as published.

Sole a-la-Normandie. — One large sole, two whitings, two eggs, the rind of a lemon, one table-spoonful bread crumbs, one quarter tea-spoonful pepper, one tea-spoonful salt, one dozen button mushrooms, one ounce butter, one half ounce flour

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