Sole au Gratin

Ingredients

• a skinned sole
• a sprig of parsley
• half a shalot
• mushrooms
• butter
• two tablespoonfuls of glaze
• some brown bread-crumbs

Method

1. 1

   Prepare sole by washing and pricking.

2. 2

   Mix parsley, shallot, and mushrooms, and sprinkle half in a buttered baking tin.

3. 3

   Lay sole on top, cover with remaining mixture, add lemon juice and butter, and bake for 20-30 minutes.

4. 4

   Sprinkle with bread-crumbs before serving.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 4. The excerpt below is the record exactly as published.

Sole au Gratin. Take a skinned sole, cut off the fins, wash and dry it in a cloth. Prick it with a knife both sides, take a sprig of parsley, half a shalot and mush- rooms, chop them all up finely, butter a baking- tin and sprinkle half the chopped-up mixture over it, lay the sole on it, sprinkle in the remainder over it, and add a squeeze of lemon-juice and one ounce of butter cut into small pieces, and over all two TEMPTING DISHES. 9 tablespoonfuls of glaze ; put the dish in the oven for twenty minutes to half an hour, and then sprinkle over it some brown bread-crumbs and serve. Fillets of Sole a Tltalienne. Bake the fillets for twenty minutes, lay them flat on a dish and pour the following sauce over them : Mince a couple of shalots quite fine and fry them to a pale straw colour, add two or three mushrooms

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