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Sole Au Vin Blanc
From The household gas cookery book, 1900
Serves 2
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 29. The excerpt below is the record exactly as published.
a little pepper and salt to taste, and a few pieces of butter spread over the fish, squeeze over the juice of a lemon, adding half a teacupful of water, place it in hot oven and let it cook until the fish is done ; remove the fish on to a hot dish, and pour the sauce through a strainer on to the fish ; send to table with cut lemon and parsley. GAS COOKERY BOOK. 57 Sole Au Vin Blanc, or Fillet of Sole with Wine Sauce. — Well butter a baking dish, and place in the fillets longwise, adding a few pieces of butter, and sprinkle a little salt and pepper. Add a little white wine and water, or water and a squeeze of lemon
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