Sole au Gratin

Ingredients

• Take a large sole
• flour it
• dip it in well-beaten-up yolk of egg
• sprinkle it over with some very fine bread-crumbs
• Take a tin of mushrooms
• a piece of onion about the size of the thumb
• a brimming teaspoonful of chopped parsley
• a very small pinch of lemon thyme
• about two ounces or more of butter
• about half a tablespoonful of good brown gravy
• about a teaspoonful of sherry
• adding a little pepper and salt to taste.

Method

1. 1

   Prepare the sole by drying, flouring, and dipping in egg.

2. 2

   Chop mushrooms, onion, parsley, and thyme, then cook in butter.

3. 3

   Layer in a baking tin with gravy and sole, top with breadcrumbs, and bake until done.

4. 4

   Baste with sherry before serving.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 151. The excerpt below is the record exactly as published.

sole au gratin, and, indeed, almost any kind of white fi«h. However, the sole is un- doubteclly the best. Take a large 6ole, dry it, flour it, dip it in well-beaten-up yolk of egg, and sprinkle it over with some very fine bread-crumbs. Next take a tin of mushrooms, chop them up fine with a piece of onion about the size of the thumb down to the top joint, add a brimming teaspoonful of chopped parsley, and a very small pinch of lemon thyme. Pick out four or five of the best mushrooms and put them by for the purpose of ornamenting the dish. Then chop* up the remainder of the mush* rooms fine and cook them in the frying- pan, with about two ounces or more of butter, with the onion, parsley, and thyme, adding a little pepper and salt to taste. Place the mushrooms, onions, etc., in a baking-tin — which should be, if possible, an oval one, and very little bigger than the sole itself. Now add about half a tablespoonful of good brown gravy to the chopped mush- rooms, etc. Put some of this force- meat at the bottom of the tin and lay the sole on it, and spread the remain- der over it with the butter and gravy, shaking some very fine bread-crumbs over the top. Put this in the oven and let it bake till the sole is done. - This, of course, will entirely depend on the size of the sole. A small sole will be quite done in ten minutes, while a very large one will require five-and-twenty minutes. On taking the tin out of the oven, although the top will be browned over, the sauce itself mil be partially fluid. Add about a teaspoonful of sherry

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