Sole au Gratin
From A second Dudley book of cookery and other recipes, 1914
Sprinkle with lemon juice and parsley before serving.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 13. The excerpt below is the record exactly as published.
SOLE AU GRATIN PARTLY separate the fillets from the bones on the upper side of the fish and slip a lump of butter, the size of a walnut, under each. This done, place the sole on a well-buttered gratin dish, on the bottom of which a pinch of chopped shallots and parsley has been sprinkled, together with two tablespoonfuls of gratin sauce. Lay four cooked mushrooms on the sole, and sur- round it with one ounce of raw mushrooms, cut into rather thin slices. Add two tablespoonfuls of white wine, and cover the sole with gratin sauce ; 32 FISH DISHES sprinkle it with fine raspings
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