Sole, Baked (en Matelote Normande)

Ingredients

• Cleanse and trim a fresh thick sole
• a dozen mushrooms
• a small handful of picked and washed parsley-leaves
• one shallot
• two ounces of fresh butter
• the yolks of two eggs
• moisten with a glassful of French white wine

Method

1. 1

   Mince mushrooms, parsley, and shallot, fry with butter, add seasoning.

2. 2

   Mix with beaten egg yolks, cool.

3. 3

   Clean sole, stuff with forcemeat, season, moisten with wine, cover with buttered paper, bake until done.

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.

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. Put the dish in the oven till the sole is done enough. If the dish in which the fish was baked is suitable, serve the fish in it ; if not, lift the fish carefully Math a fish slice, lay it on a hot dish, and pour the sauce over. Another table-spoonful of wdne may be added to the sauce. If the sui-facc of the fish is not sufliciently coloured, a salamander or red-hot shovel may be held over it for a few minutes. When expense is a consideration, a glassful of cider or j^erry will be found an excellent sub- stitute for the light wine. Time to bake, half an hour or moje, according to the size of the sole. Probable cost. Is. to Is. 6d. for a good- sized sole. Suflicient for three persons. Sole, Baked (en Matelote Noi-mande). — This dish very much resembles Sole, Nor- mande proper. Prepare a stufiing as follows : — Mince finely and separately a dozen niush- rooms, a small handful of picked and washed parsley-leaves, and one shallot. Mix these in- gredients together, put them into a saucepan, and fry them with two ounces of fresh butter. SOL (891 ) SOL a little pepper and salt, and a small pinch of powdered spice. IStii- the mixture over the tire for live or six minutes, take it olf the tii'e, beat the yolks of two eggs, and mix them with the herbs; stii- them over the fire again for about half a minute, and spread the forcemeat on a plate to cool. Cleanse and trim a fresh thick sole, liomove the bone carefully so as not to deform the tish, and put the cold forcemeat in the cavity thus prepared. Lay the sole in a buttered dish or saucepan, season with salt and pepper, and moisten with a glassful of French white wine

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