Sole au Gratin

Ingredients

• a pair of soles
• a bunch of parsley
• half a shallot
• eight small mushrooms
• a slice of stale bread
• a little pepper
• a little salt
• a teaspoonful of lemon-juice
• a gill of strong stock

Method

1. 1

   Wash the soles and dry them.

2. 2

   Cut off the outside fins, nick through the skin, and draw it off.

3. 3

   Grease a tin, sprinkle half the chopped mushroom, add pepper, salt, and lemon juice.

4. 4

   Nick the soles and lay them on the tin.

5. 5

   Sprinkle the rest of the mixture, add pepper, salt, lemon juice, and browned bread-crumbs.

6. 6

   Lay pieces of butter on top and pour over a gill of strong stock.

7. 7

   Bake in a brisk oven for about ten minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 140. The excerpt below is the record exactly as published.

Sole au Gratin. Fore - quarter of Lamb. Mint Sauce. New Potatoes. Asparagus. Hayrick Puddings. Cheese. Vienna Bread. Brown and White Bread and Butter. Rice Cake. Damson Jana. Pressed Beef. Potato Salad. Rhubarb Tart. Cheese. Breakfast. — Rissoles (January 6th) ; Potted Pheasant ( see Re¬ marks on Potted Grouse, January 7th); Vienna Bread (August 26th) ; Corn Flour Milk (June 19th). Dinner. — Sole au Gratin. — For a pair of soles mix on a plate a bunch of parsley washed in two waters (Mackerel au Gratin, May 2nd), half a shallot, and either eight small mushrooms or two large ones, all chopped small. Rub a slice of stale bread through a wire sieve, put the crumbs on a tin, and brown them in the oven. Wash the soles and dry them in a cloth. Cut off the outside fins with a sharp knife, nick through the skin across the head and tail, push the little finger up to loosen the skin, and draw it off on both sides. Grease a tin large enough to hold the fish side by side, sprinkle half the chopped mushroom on it, and add a little pepper and salt and a few drops of lemon-juice. Nick the soles in two or three places, and lay them, the nicked side uppermost, on the tin. Sprinkle the rest of the mixture upon them, with a little pepper and salt and a tea-spoonful of lemon-juice, and the browned bread-crumbs. Lay little pieces of butter here and there on the top, and pour over last of all a gill of strong stock

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