Sole au Gratin

Ingredients

• two soles

Method

1. 1

   Skin and trim soles, fillet if preferred, or place whole in a buttered gratin dish, and proceed as directed in the previous recipe.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 23. The excerpt below is the record exactly as published.

son au Gratin.) Flake rather finely one pound, more or less, of cold fish, cod, haddock, turbot or salmon. See that it is free from bones and skin. Have ready a quarter of a pint of nicely seasoned white sauce. Butter one or more, according to the quantity of fish available, fish-shaped fireproof china dishes. Mix the fish with the sauce and season with salt and pepper, then fill the dish or dishes with it, smooth over the surface with a wetted knife, and cover with a thin layer of white sauce. Sprinkle the top with a mixture of Panurette or bread-crumbs and grated cheese, and place a few tiny bits of butter here and there on the surface. Bake in a fairly hot oven from 20 to 25 minutes, so as to get it thoroughly heated and the surface nicely browned. Dish up and serve hot. ■Minting JFillets au Gratin. Remove the fillets from four small whiting and skin them carefully, season with salt and pepper and fold over each. Range them neatly in a buttered fire- proof china gratin dish, sprinkle a few’ drops of lemon juice over the fish and put a mushroom (champig- nons) head on each fillet. Heat up one gill of brown sauce with a small glass of sherry or Chablis, sauce over the fish with this. Sprinkle over some fine bread-crumbs, placing a few tiny bits of butter here and there. Bake in a fairly sharp oven for about fifteen minutes, by which time the fish should be cooked and the surface of the dish be evenly browned. Place the gratin dish on to a flat dish, covered with a folded napkin, and serve hot. Casserole Cookery 51 Soles ft la ibelber. 2 small soles, £ lb. sorrel, £ lb. spinach, \ shallot (chopped), 2 oz. butter, 1 gill fish stock, 1 lemon, B6arnaise sauce. Skin and fillet the soles, and trim the fillets ; season with lemon juice, salt and pepper ; fold and place in a gratin dish with the wine, cover with but- tered paper, and cook in a moderate oven for about ten minutes. Trim and wash the spinach and sorrel, and cook in very little salted water till tender ; cool and drain it, and put this in a saute-pan with the butter, and season. When the soles are cooked arrange them neatly on an oblong or round buttered fireproof dish previously lined with the spinach ; pour over the B6arnaise sauce. Heat up in a hot oven, sprinkle with a few drops of meat glaze, and serve. JB^arnalse Sauce. 1 gill bechamel sauce, | gill of wine or tarragon vinegar, £ chopped shallot, a few sprigs tarragon and chervil, 2 yolks eggs, \ gill white wine, meat glaze. Put the vinegar and chopped shallot in a small casserole, and reduce well ; stir in a gill bechamel sauce when quite hot ; whisk in two yolks eggs, and add lastly a few pieces of butter. Season and stir in the finely chopped tarragon and chervil, also a little lemon juice. Sole au (Brattn. Skin and trim two soles

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