Sole aux Crevettes

Ingredients

• Skin a sole
• make an incision down the centre as for filleting
• raise the flesh from the bone on each side to form a pocket
• Fill this with shrimp farce
• Place the fish on a buttered tin
• cover with brown crumbs
• put over a few pieces of butter
• Bake with buttered paper over for fifteen minutes
• Garnish with sliced lemon and parsley

Method

1. 1

   Skin a sole, make an incision down the centre as for filleting, raise the flesh from the bone on each side to form a pocket.

2. 2

   Fill this with shrimp farce.

3. 3

   Place the fish on a buttered tin, cover with brown crumbs, put over a few pieces of butter.

4. 4

   Bake with buttered paper over for fifteen minutes.

5. 5

   Garnish with sliced lemon and parsley.

6. 6

   Serve with anchovy or melted butter sauce.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 22. The excerpt below is the record exactly as published.

Sole aux Crevettes. (Sole with Shrimps.) Skin a sole, make an incision down the centre as for filleting, raise the flesh from the bone on each side to form a pocket. Fill this with shrimp farce (p. 54). Place the fish on a buttered tin, cover with brown crumbs, put over a few pieces of butter. Bake with buttered paper over for fifteen minutes. Garnish with sliced lemon and parsley

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