Sole au Gratin

Ingredients

• 1 sole
• 1 dessert-spoonful of finely chopped parsley
• 6 button mushrooms finely chopped
• 1 shallot finely chopped
• | oz. butter
• 1 oz. of good glaze
• Pepper and salt
• Lemon juice
• sread crumbs

Method

1. 1

   Butter a gratin-dish, sprinkle half of the parsley, shallot, and mushrooms with a little lemon juice, pepper, and salt.

2. 2

   Lay the sole in the tin, skin down, notched to prevent contracting.

3. 3

   Sprinkle the remainder of the parsley, etc., over it, with a few pieces of butter.

4. 4

   Bake for 10 to 15 minutes and serve on the dish it was cooked in, with glaze poured over.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 10. The excerpt below is the record exactly as published.

SOLE AU GRATIN. INGREDIENTS. 1 sole 1 dessert-spoonful of finely chopped parsley 6 button mushrooms finely chopped A few brown 1 shallot finely chopped Lemon juice Pepper and salt | oz. butter 1 oz. of good glaze sread crumbs

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