pescatariannut-freeegg-freesoy-free

Sole (a la Slenniere)

Name: Sole (a la Slenniere)
Yield: 1 servings
Ingredients: Clean, skin, and empty a fine fresh sole; Rub into these a little salt and chopped onion; dip the sole in flour; rub it well on both sides with a slice of fresh butter; mixed with the juice of a lemon; a little cayenne

From Cassell's dictionary of cookery, 1892

Serves 1

Time: ten to fifteen minutes, depending on thickness.

Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1832. The excerpt below is the record exactly as published.

Sole (a la Slenniere). — Clean, skin, and empty a fine fresh sole, cut away the fins and SOL ( 890 ) SOL gills, and with a sharp knife make foui- gashes right across it on both sides. Kub into these a little salt and chopped onion ; dip the sole in flour, and broil it over a clear but gentle fii'c. Lay it on a hot dish, rub it well on both sides with a slice of fresh butter which has been mixed with the juice of a lemon and a little cayenne

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