Sole a la Turque

Ingredients

• 1 large sole
• 1 pint stock
• Browned crumbs
• 3 sprigs parsley
• 1 tablespoonful bread crumbs
• Salt, pepper, cayenne
• Few shrimps or bits of red lobster
• Juice and grated rind of 1 lemon
• Small pinch of herb mixture
• 1 egg

Method

1. 1

   Remove the black skin, trim the fins and tail, wash and dry well.

2. 2

   Cut down the center of the skinned side, loosen the flesh from the bones.

3. 3

   Make the stuffing of chopped parsley, crumbs, seasoning, chopped shrimps or lobster, and other ingredients.

4. 4

   Put the mixture into the opening and under the raised fillets.

5. 5

   Lay on a buttered tin, pour the stock round, and bake in a moderate oven for about 20 minutes.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 7. The excerpt below is the record exactly as published.

Sole a la Turque. 1 large sole. \ pint stock. Browned crumbs. For the Stuffing. 3 sprigs parsley. 1 tablespoonful bread crumbs. Salt, pepper, cayenne. Few shrimps or bits of red lobster. Juice and grated rind of J lemon. Small pinch of herb mixture. 1 egg

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