Sole Aux Fines Herbes

Ingredients

• a large sole
• three shallots
• one dessertspoonful of finely chopped parsley
• one teaspoonful of mixed herbs
• two ounces of butter
• two tablespoonfuls of breadcrumbs
• the yolks of two eggs
• a little pepper
• a little salt
• the juice of a lemon
• half a teacupful of water

Method

1. 1

   Chop shallots, parsley, and mixed herbs.

2. 2

   Fry in butter for 5 minutes, add breadcrumbs and beaten egg yolks, mix well, and cool.

3. 3

   Place mixture in sole where bone was removed.

4. 4

   Sprinkle with pepper and salt, add butter and lemon juice, and water.

5. 5

   Bake until done, serve with strained sauce, lemon, and parsley.

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.

Sole Aux Fines Herbes. — Procure from the fish¬ monger a large sole as thick as you can get it, and have the backbone removed, so as not to spoil the appearance of the fish. Take three shallots and chop verv finely, one dessertspoonful of finely chopped parsley, and one teaspoonful of mixed herbs ; put them into a small stew* pan, with two ounces of butter, and let them fry for five minutes ; put in two tablespoonfuls of breadcrumbs and the yolks of two eggs well beaten up; stir it well, and turn it out on a plate to cool; now place this in the sole where the bone was removed, place the fish in an earthenware baking dish, sprinkle 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

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