Sole (au Gratin)

Ingredients

• This dish is much liked, but as only one sole can be cooked at a time
• chop some parsley and a shallot
• add some salt and pepper
• a glassful of white wine
• a table-spoonful of ketchup
• some lumps of butter

Method

1. 1

   Grease a dish with butter, spread parsley, shallot, salt, and pepper.

2. 2

   Lay the sole on top, add more seasoning and butter, and cook gently in the oven for about half an hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1832. The excerpt below is the record exactly as published.

Sole (au Gratin). — This dish is much liked, but as only one sole can be cooked at a time, the guests should not exceed four, unless the fish be a large one. The French have an oblong metal dish, mostly in silver, for the purpose, so that the sole may be served in the dish in which it is cooked. Grease the bottom of the dish with butter to prevent the fish sticking, chop some parsley and a shallot, spread lightly, add some salt and pepper, a little wine or brandy, lay the sole upon it, spread over the same things on the top of the sole, and some lumps of butter, with some button mushrooms, or a table-spoonful of ketchup and a little of any | gravy that may be at hand ; rasp over some bread-crumbs, and cook the fish gently in the oven. Time, about half an hour ; if the fish be thick it will talce longer. Sole (au Gratin — another way). — Prepare and wash the soles as in the recipe Soles with Water Souchet, and rub the dish with a little butter; spread over it parsley, shallot, and mushroom (each chopped), salt, pepper, &c. ; lay the soles over this, and on the top of them spread some fine raspings of crust of bread, and parsley chopped, &c., as under. Put several small bits of butter over the soles, a glassful of white wine

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