Sole a la Normandie

Ingredients

• a large sole (one without a roe)
• melted butter
• small slices of truffle
• salt
• white pepper
• a very little mace
• fine crumbs
• a tumbler of good white wine
• a small can of mushrooms
• oysters
• mussels
• picked shrimps
• some quenelles

Method

1. 1

   Prepare the sole, brush with melted butter, insert truffle slices, season, and dust with crumbs.

2. 2

   Pour white wine around and bake until nearly done.

3. 3

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

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 4. The excerpt below is the record exactly as published.

Sole a la Normandie Take a large sole (one without a roe). Re- move the back skin and with a sharp knife very carefully cut out the side fins, lay it on the dish in which it is to be served, one that may be placed in the oven. Brush the fish with melted butter. Insert in the flesh of the fish some small slices of truffle. Sprinkle it with salt, white pepper, a very little mace and dust it all over with fine crumbs. Pour around it a tumbler of good white wine. Place in a mod- erate oven and cook until nearly done, twenty minutes or longer, if the fish be large. Take it out and put around the edge of the dish a row of croutons, brushing them with the white of an egg to make them adhere to the dish. Then scatter over and around the fish, a small can of mushrooms, sliced, oysters, mussels, picked shrimps and some quenelles

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