Sole au Gratin

Ingredients

• 1 medium-sized sole
• Pepper
• salt
• lemon juice
• 1 teaspoonful chopped parsley
• 1 teaspoonful mushroom
• 1 teaspoonful chopped onion
• A few brown crumbs
• A little melted butter
• 1 gill of good brown sauce

Method

1. 1

   Wash, clean, and skin the sole; trim the fins and tail; and score each side.

2. 2

   Mix the parsley, mushroom, and onion together; sprinkle half of it in a greased gratin dish.

3. 3

   Season the fish and lay it in the dish white side up.

4. 4

   Spread the remainder of the mixture on top, scatter lightly with brown crumbs, and sprinkle over a little melted butter.

5. 5

   Cook the sole in a moderately hot oven about thirty minutes.

6. 6

   Pour the sauce round, and serve.

Nutrition per serving

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 5. The excerpt below is the record exactly as published.

SOLE AU GRATIN. 1 medium-sized sole. Pepper, salt, and lemon juice. 1 teaspoonful chopped parsley. 1 ,, ,, mushroom. 1 teaspoonful chopped onion. A few brown crumbs. A little melted butter. 1 gill of good brown sauce

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