Sole au Gratin

Ingredients

• One large sole
• Butter
• Stock
• The juice of half a lemon
• One onion
• Mushrooms
• White wine
• Brown sauce
• Breadcrumbs
• Sugar and cayenne pepper

Method

1. 1

   Cut fins and make an incision in the back.

2. 2

   Butter a pan, add onion and wine, lay in sole, cover with brown sauce and breadcrumbs, and bake for twenty minutes.

3. 3

   Remove from pan, boil stock, add lemon juice, mushrooms, parsley, anchovy sauce, sugar, and cayenne.

4. 4

   Pour around fish and bake for another fifteen minutes.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 10. The excerpt below is the record exactly as published.

SOLE AU QRATIN Ingredients One large sole. Stock. Butter. The juice of half a lemon. One onion. Mushrooms. White wine. Parsley. Brown sauce. Anchovy sauce. Breadcrumbs. Sugar and cayenne pepper

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