Sole, Baked (au Gratin)

Ingredients

• Choose a thick sole as fresh as possible.
• Butter a baking-dish rather thickly.
• a tea-spoonful of anchovy essence
• moisten the fish with a glassful of French white wine
• about a dozen mushrooms chopped small
• a small handful of picked, washed, and chopped parsley-leaves
• one finely-minced shallot
• a table-spoonful of mushroom-juice or ketchup

Method

1. 1

   Cleanse and prepare the sole, butter a baking-dish, lay the sole in it, sprinkle with pepper, salt, and bread-raspings.

2. 2

   Add chopped mushrooms, parsley, and shallot.

3. 3

   Cover with fine raspings, moisten with wine, anchovy essence, and mushroom juice.

4. 4

   Bake until done, serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1833. The excerpt below is the record exactly as published.

Sole, Baked (au Gratin). — Choose a thick sole as fresh as possible. Cleanse it, remove the gills, scale it, and strip off the dark skin by cutting it at the tail end and drawing it over the head. "Wash it well, and wipe it drj' ; trim away the fins, and with a sharp knife make an incision a quarter of an inch deep down each side of the back-bone on the skinned side. Butter a baking-dish rather thickly, and lay the sole in it. Sprinkle a little pepper and salt over it, and a few fine bread-raspings, and add about a dozen mushrooms chopped small, a small handful of picked, washed, and chopped parsley-leaves, and one finely-minced shallot. Cover the surface of the sole thickly with fine raspings, and moisten the fish with a glassful of French white wine, a tea-spoonful of anchovy essence, and a table-spoonful of mushroom-juice or ketchup

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