Sole a la Portugaise

Ingredients

• One large Sole
• One ounce of Butter
• One Shalot
• Half a teaspoonful of Parsley
• Half a teaspoonful of Anchovy
• One ounce of Butter
• Four Tomatoes
• One Spanish Onion
• Half an ounce of grated Parmesan
• Bread-crumbs
• Half a gill of Tomato Sauce

Method

1. 1

   Skin the sole, make an incision sufficiently large to admit of the stuffing; put the butter on a plate, add the shalot, parsley (chopped very fine), and anchovy sauce; put this stuffing in the sole, and put it on a buttered gratin dish.

2. 2

   Then take one ounce of butter, four tomatoes, one Spanish onion, half an ounce of grated Parmesan, and bread-crumbs.

3. 3

   Peel and cut the onion and tomatoes into thin slices, and lay over the sole alternately; sprinkle over this some salt and pepper, about one ounce of butter, and a few brown bread-crumbs, in which has been mixed a little Parmesan.

4. 4

   Pour round the sole three tablespoonfuls of tomato sauce, cover with a buttered paper, and cook in a moderate oven about ten minutes.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 15. The excerpt below is the record exactly as published.

Sole a la Portugaise. Ingredients. One large Sole. One ounce of Butter. One Shalot. Half a teaspoonful of Parsley. Half a teaspoonful of Anchovy. Skin the sole, make an incision sufficiently large to admit of the stuffing ; put the butter on a plate, add the shalot, parsley (chopped very DRESSED FISH. 45 fine), and anchovy sauce ; put this stuffing in the sole, and put it on a buttered gratin dish. Then take — One ounce of Butter. Four Tomatoes. One Spanish Onion. Half an ounce of grated Parmesan and Bread-crumbs. Half a gill of Tomato Sauce

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