Sole au Gratin

Ingredients

• one sole
• half a teaspoonful of lemon juice
• half a saltspoonful of salt
• a quarter of a saltspoonful of pepper
• half an ounce of butter
• two tablespoonsful of glaze
• some crumb of bread

Method

1. 1

   Wash and prepare the sole.

2. 2

   Spread butter in a dish, layer with parsley, shallot, and mushrooms.

3. 3

   Add lemon juice, salt, and pepper.

4. 4

   Place the sole, cover with remaining ingredients, add butter pieces, and glaze.

5. 5

   Sift bread crumbs over and bake in a brisk oven for ten minutes.

6. 6

   Serve with sauce.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 86. The excerpt below is the record exactly as published.

Sole au Gratin. 219 11. We take them out of the water, dry them in a cloth and peel them. 12. We chop them up finely. 13. We take a dish, and spread a little butter on it with our fingers. 14. We sprinkle half of the chopped parsley, shalot, and musJiroom over the bottom of the buttered dish. 15. We pour half a teaspoonful of lemon jicice over the chopped parsley, shalot, and micshroom in the dish, also sprinkle half a saltspoonful of salt and a quarter of a salt- spoonficl of pepper. 16. We lay the sole carefully in the dish, and sprinkle over it the remainder of the chopped parsley, shalot, and mushroom. 17. We sprinkle over the sole pepper and salt (enough to cover a threepenny piece), and squeeze over it half a tea- spoonful of lemon juice. 18. We take half an ounce of butter and cut it in small pieces and put them over the sole. 19. We pour over it two tablespoonsful of glaze. N.B. — Glaze can be bought, or it can be made by reducing some strong- stock over the fire (see "Stews," Lesson No 4, Note 12). 20. We take a wire sieve and put it over a piece of paper. 21. We take some crumb of bread and rub it through the sieve. 22. We take these bread crumbs and put them on a flat tin. We put this tin into the oven to dry, and slightly brown, the bread crumbs. 23. When the crumbs are done we sift them over the sole. 24. We now put the dish into a brisk oven for ten minutes. We must take a fork and feel in the thick part of the sole if the fish is tender. 25. We carefully move the sole with a slice on to a clean dish, and pour the sauc round. It is then ready for serving. 2 20 National Training School for Cookery. FISH. Lesson No. 5. FILLETS OF SOLES A LA MAiTRE D'HOTEL. Average cost of " Fillets of Soles a la Mattre d' Hotel." INGREDIENTS. s. d. Sole , . . . . 1 o Lemon juice o o| 1 oz. of butter o 1" f oz. of flour o o\ \ gill of cream o 3 * 4i Time required abou t half an hour. Now we will show you how to cook Fillets of Soles a la Mattre a7' Hotel. N.B. — Fillets of plaice or whiting could be cooked in this way. 1. We take one sole and fillet it in the same way as for fried fillets (see " Fish," Lesson No. 6). 2. We take the bones and fins of the sole, put them into a stewpan with half a pint of water, and put it on the fire to boil. 3. We take a flat tin pan and butter it with our fingers. 4. We fold the fillets loosely over and lay them in the buttered tin. 5. We sprinkle a quarter of a salt spoonful of salt over the fillets and squeeze six drops of lemon juice, and cover them with a piece of buttered paper. 6. We put the tin with the fillets into a sharp oven for six minutes. Now we will make the Sauce. N.B. — If there be no cream, the sauce can be made with milk ; the bones of the fish should therefore be boiled in half a pint of milk instead of water. Cooking Fish. — Soles a la Maitre cT Hotel. 221 1. We take a small bunch of parsley, wash it, dry it, and chop it finely with a knife on a board. 2. We take a stewpan and put in it one ounce of butter and three-quarters of a?z ounce of flour. 3. We mix them smoothly together with a wooden spoon. 4. We take the saucepan of fish stock and pour it by degrees through a strainer into the stewpan of butter and flour, stirring well. 5. We put the stewpan on the fire and stir the mixture smoothly with a wooden spoon ; we now add two table- spoonsful of cream and stir it well until it Soils. 6. We take the stewpan off the fire and stand it on a piece of paper on the table. 7. We add the chopped parsley to the mixture. 8. We add half a teaspoonful of lemon juice

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