Sole, Baked, with Pine Herbs

Ingredients

• Take a thick sole, perfectly fresh.
• Mince a shallot.
• a small handful of picked and washed parsley-leaves
• two ounces of butter
• two tablespoonfuls of bread-crumbs
• the well-beaten yolks of two eggs
• the juice of a lemon
• a quarter of a pint of water

Method

1. 1

   Clean and prepare the sole, mince shallot and parsley, fry with butter and herbs.

2. 2

   Mix in bread-crumbs and egg yolks, stuff the fish.

3. 3

   Season, add lemon juice and water, 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.

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 or cider {svc Sole, Normande) — a wine-glassful will be enough for one sole. Cover the fish with buttered white paper, to prevent its acquiring any colom', and bake until done enough. "Watch it carefully whilst it is baking, as if it is too much done it will be good for nothing. Serve on a hot dish. If liked, tomato or shi'imp sauce may be sent to table with the fish. Time to bake the sole, according to size. Probable cost. Is. or Is. 6d. for one thick sole. Sole, Baked, with Pine Herbs.— Take a thick sole, x^erfectly fresh. Cleanse, scale, and skin it, and carefully remove the back-bone without spoiling the appearance of the fish. ]Mince separately a shallot and a small hand- ful of picked and washed parsley-leaves. INIix these ingredients, and fry them \vith a tea- spoonful of powdei-ed sweet herbs in two ounces of butter for five or six minutes. Throw in two table-spoonfuls of bread-crumbs and the well- beaten yolks of two eggs ; shake all quickly together for half a minute, and turn the force- meat out to cool. Put it in the place of the hone inside the fish. Put the fish in a buttered baking-dish, sprinkle pepper and salt over it, -di'edge flour upon it, place little pieces of butter here and there upon it, and add the juice of a lemon and a quarter of a pint of water

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