Sole au Gratin

Ingredients

• sole
• 2 tablespoonsful of Chablis
• chopped parsley
• shallot
• button mushrooms
• salt
• pepper

Method

1. 1

   Prepare a dish for the sole, season, add butter, Chablis, herbs, and mushrooms.

2. 2

   Bake, turn, add sauce, breadcrumbs, and finish cooking.

Nutrition per serving

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 47. The excerpt below is the record exactly as published.

Sole au Gratin. You must have a shallow tinned dish the size of your sole — or a fireproof china dish of the shape of a sole — in which the sole is to be cooked and sent to table ; there being another dish on which the first is placed. The sole must be tolerably thick ; the fins and tail and head are trimmed off, and an incision made down the back. Place it in the dish with butter, salt and pepper, and 2 tablespoonsful of Chablis, some chopped parsley, fine herbs, shallot, and button mush- rooms (if available, but they are not essential). Put it in the oven ; when one side is done take the dish out. PI. III. FLOUNDER. SOLE. ' III turn the fish on its other side ; add either some brown sauce (espagnole), or some little dabs of butter and flour ; sprinkle with breadcrumbs which have been browned, and finish in the oven. If the sole does not look a rich browm, use the salamander ; and send it up with the sauce &c. round it, glutinous not watery. Sole a la Trouville. Remove the dark skin from a pair of soles ; cut each sole into three pieces. Line a ' gratin ' dish with butter and breadcrumbs and onions chopped very fine, put the dish in the oven to brown, and pour in a wine-glass of cider, and let it boil ; then range the pieces of sole on the dish, and return to the oven. After it has cooked for a few minutes, cover it with butter worked up with flour and chopped parsley, and finish the cooking. Send up in the dish in which the fish is cooked. The same dish may be made with fillets of sole instead of whole soles. Sole a la Normande. Select a fine thick sole ; take off the skin ; butter a stewpan large enough to hold it flat, and put the sole in it, with some bits of butter on the fish, a dozen oysters, a dozen mussels, which have been blanched in boiling water, a chopped-up onion, a sprig of thyme, and one or two of parsley, a little of that form of truffle called * Pelures de truffes,' some white pepper and some salt, and a glass of equal quantities of 112 SOLE. Chablis and broth. Cover the stewpan, and let it cook till three-parts done. Take it off the fire, and carefully remove the sole to a china or silver dish which will bear baking. Meanwhile there must have been prepared a rich sauce by mixing scraps of veal and bacon with a little flour and butter in a stewpan, then broth and vege- table flavours. Let it cook on the fire, but not become brown. Strain the sauce twice, adding the sauce in which the sole was stewed ; but do not obtain a watery sauce. Stir in the yolks of two eggs ; pour this sauce over the sole ; garnish it with the oysters and other accessories, and with some sippets of bread which have been browned in the stewpan. Add button mushrooms

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