Sole au Gratin

Ingredients

• one small sole
• two heaped tablespoonfuls of bread crumbs
• one tablespoonful of chopped parsley
• two small mushrooms
• one ounce of butter
• a piece of chalot the size of a bean
• two tablespoonfuls of second stock
• one salt-spoonful of salt
• one salt-spoonful of pepper

Method

1. 1

   Brown the bread crumbs in the oven.

2. 2

   Sprinkle half on a baking-tin with chopped mushroom and half of the chalot and parsley.

3. 3

   Skin the sole, cut off the head, fins, and tail.

4. 4

   Place the fish over the preparation, sprinkle with remaining bread crumbs, mushroom, chalot, parsley, pepper, and salt.

5. 5

   Dot with butter and bake in a quick oven for ten minutes.

6. 6

   Serve on a hot dish with heated stock around.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 29. The excerpt below is the record exactly as published.

Sole au Grratin.— This requires one small sole, two heaped table - spoonfuls of bread crumbs, one table -spoonful of chopped parsley, two small mushrooms, one ounce of butter, a piece of chalot the size of a bean, two table-spoonfuls of second stock, one salt-spoonful of salt, one salt-spoonful of pepper

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