Sole au Gratin

Ingredients

• a thick layer of breadcrumbs
• a small tumbler of French white cooking wine
• stock
• two tablespoonfuls of good meat gravy
• two or three tiny pieces of butter

Method

1. 1

   In a well-buttered fireproof dish, layer breadcrumbs, mix wine and stock, season, and pour half over breadcrumbs.

2. 2

   Lay sole on top, moisten with remaining mixture, add gravy, sprinkle breadcrumbs, and top with butter.

3. 3

   Bake for twenty minutes.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 23. The excerpt below is the record exactly as published.

Sole au Gratin.— Put into a well-buttered fireproof dish of suitable size a thick layer of breadcrumbs, mix together a small tumbler of French white cook- ing wine and stock respectively, season with salt and pepper, and pour half of it over the breadcrumbs ; lay the sole on this, moisten with the remainder of the wine, etc., add two tablespoonfuls of good meat gravy, a slight sprinkling of breadcrumbs, and lay two or three tiny pieces of butter

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