pescatariannut-freeegg-freesoy-free
Sole a la Trouville
From Cookery and housekeeping, 1882
Serves 1
Can also be made with fillets.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 47. The excerpt below is the record exactly as published.
Sole a la Trouville. Remove the dark skin from a pair of soles ; cut each sole into three pieces. Line a ' gratin ' dish with butter and breadcrumbs and onions chopped very fine, put the dish in the oven to brown, and pour in a wine-glass of cider
Cook this with the app: pantry check, scaling, and the assistant.