Sole a la Portug’aise

Ingredients

• a good-sized sole
• a tablespoonful of parsley finely minced
• a piece of butter the size of a walnut
• a grain of cayenne
• a squeeze of lemon juice
• some tomatoes in slices

Method

1. 1

   Prepare the sole, make incisions, stuff with parsley, lemon rind, nutmeg, butter, and cayenne.

2. 2

   Bake with lemon juice and tomatoes for 20-30 minutes.

3. 3

   Serve with sauce made from butter, carrot, tomatoes, and thickened with flour.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 93. The excerpt below is the record exactly as published.

Sole a la Portug’aise. Get a good-sized sole, take off the black skin, remove the head and fins, clean it, and wipe it dry in a cloth ; make an incision down the centre of the back of the fish so as to form a pocket on each side of the back bone. Prepare the stuffing ; take a tablespoonful of parsley finely minced, add to this a little grated lemon rind, nutmeg, a squeeze of lemon juice, a piece of butter the size of a walnut, a grain of cayenne. Mix them all well together on a plate ; then place it in the fish pockets, squeeze over some lemon juice, cut some tomatoes in slices

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