Sole au Gratin a l'Anglaise

Ingredients

• One Sole
• One teaspoonful of chopped Parsley
• Half a Shalot
• Four Mushrooms
• Lemon-juice
• Salt
• Pepper
• Two tablespoonfuls of Italian Sauce
• Half an ounce of Butter
• Browned Crumbs

Method

1. 1

   Skin the sole, cut off the fins and the head and tail, and nick it with a knife on both sides.

2. 2

   Dry it well; chop the parsley, shalot, and mushrooms, and mix them together.

3. 3

   Butter a dish, sprinkle half the chopped mushrooms, parsley, and shalot on the dish.

4. 4

   Lay the sole on this seasoning, and sprinkle the rest of the parsley, etc., over the fish.

5. 5

   Squeeze over a little lemon-juice, season with salt and pepper, and then shake over some breadcrumbs previously browned in the oven.

6. 6

   Lay the butter in little bits here and there on the fish.

7. 7

   Put the sole in a moderate oven and bake it about ten minutes.

8. 8

   Remove the fish onto a clean dish.

9. 9

   Warm up the sauce and pour it round the fish.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 15. The excerpt below is the record exactly as published.

Sole au Gratin a TAnglaise. Ingredients, One Sole. One teaspoonful of chopped Parsley. Half a Shalot. Four Mushrooms. Lemon-juice. Salt and Pepper. Two tablespoonfuls of Italian Sauce. Half an ounce of Butter. Browned Crumbs

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