Sole Dieppoise

Ingredients

• the sole
• shrimps
• mussels
• white wine
• salt
• pepper
• butter

Method

1. 1

   Clean the sole and season it with salt and pepper.

2. 2

   In a pan, melt the butter and add the sole, cooking it gently.

3. 3

   Add the shrimps and mussels, then pour in the white wine.

4. 4

   Cover and simmer until the fish is cooked through and the seafood is tender.

5. 5

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The gourmet's guide to Europe (1903) by Newnham-Davis Lieut.-Col., page 40. The excerpt below is the record exactly as published.

Sole Dieppoise , in which shrimps and mussels add their flavour to the white wine sauce; and Monies Marinieres and Coquilles St. Jacques it also claims as its own. Being a town of Normandy, it is a stronghold of such local dishes as Sole Normande and Faisan Normande , a pheasant cooked in a tureen with apples. In the little streams of the forest in the country behind the town swim trout, the flesh of which is exceedingly and pleasantly sweet. Dieppe has always been a town of good cookery, and in the days of the Second Empire Lafosse’s 70 The Gourmet s Guide to Europe Restaurant in the Grande Rue was one of the best dining-places in the provinces of France. You dine very well nowadays in Dieppe, for the restaurant of the Casino and the Royal, in friendly rivalry, keep each other well up to the mark. The Royal is one „ A „ , of the Gordon Hotels, and M. Varnier, who in winter is to be round at the Metropole, Monte Carlo, is the director. The windows of the restaurant of the hotel look over the great stretch of grass which separates the houses of the Plage from the sea. The prices of the Royal are said to be high, but I found that I dined in the very pretty little restaurant of the hotel just as well as I should have dined in a first-class Parisian restaurant, and that the prices were those of Paris. This is one of the little dinners for two I ate at the Royal, very well cooked, very well served, and not costing a fortune : — Cantaloup Frappe. Potage St. Germain. Rouget en Papillotte. Cotelette de Veau en Cocotte. Aubergines Frits. Coupe Royal. The Casino Restaurant is managed by M. Dou- coudert, who is the proprietor of the Grand Hotel. The Casino It is a white room, with a wall of Restaurant windows looking out on to the terrace and the sea. Of an evening it is pleasant to sit at one of the open windows and to look on the terrace in half light with its little tables and its groups of people walking leisurely backwards and for- wards, and to hear the sound of the waves breaking on the beach, mingling with the strains of the band. On fire-work nights there is no better position from which to see the Catherine-wheels splutter and the rockets shoot up than the windows of this little French Provincial F ovens 71' restaurant. The cookery there is quite good, and the prices are about the same as those at the Royal, which seem to me not cheap, but on the other hand not extortionate. Just outside the Casino gates, and under the same management, is the Casino Brasserie, a long wooden shanty painted in bright colours, where The Casino a little band plays and many cool Bocks Brasserie are consumed, and where there is much jollity. An excellent lunch is to be obtained for 2.50 francs, and the dinner at 3.50 francs is also excellent at the price. All sorts and conditions of men and women lunch and dine there, and any one who does not require quietude while he takes his meals will find the place distinctly amusing. The Faisan Dore, kept by M. Cabois, is a restaurant above a charcutier’s shop in the Grand Rue. A little flight of stairs leads to the first floor, The Faisan Dore, where is the dining-room, and in the 74 Grand Rue interior, on the ground floor, can be seen a white- capped, white -jacketed cook, very busy amid the Vandyke shadows of his kitchen. The prices are moderate, and the resident English give the little restaurant a good deal of their custom. The Restaurant A. Lefevre, in the Rue de 1’ Hotel de Ville, has a clientele of men of the brush and pen. It is to all outward appearance a workmen’s Restaurant A cafe, for it turns to the street a room Lefevre, Rue de with brown walls and black covered 1 Hotel de Vllle seats against the walls and zinc tables. Little chairs and some white painted tables are outside on the terasse , an old woman who is the grand-mere sits at the comptoir inside. This simple establishment is the restaurant beloved of old by Whistler, and Madame Veuve Bellet, the young and sprightly widow who is the proprietress, will tell you how he used to come there every day to breakfast, saying that he could not get a Sole Dieppoise really well cooked anywhere else. 72 fhe Gourmet's Guide to Bur ope Many artists of note have followed Whistler’s example in breakfasting at the cafe, and there is a pleasant artistic and literary and theatrical atmosphere about the place. Henri, the waiter who spends 'his spare time in the kitchen, the shining pots and pans in which can be seen down a passage, is a character who is quite willing to go out fishing at unearthly hours of the morning to secure soles for a favoured customer. Madame Bellet, who is a cook, and a very good cook too, on occasions, will cook the fish secured by Henri to oblige any old friend. I was taken to lunch by one such old friend, and the excellent meal I was given left a mark on my memory. A table was laid for us in the salon, a little room where a stuffed seagull hangs from the ceiling, where a piano occupies a corner, and the windows of which look out on to the sunny little square, in the middle of which stands the old grey church of St. Remy. Madame was in the kitchen, but Mademoiselle, her daughter, in rose- sprigged muslin, was there to wait on us. A pretty smiling girl is Mademoiselle. The great question of the wine to be drunk with breakfast had to be settled. Madame had sent us a message that she recommended the old Chambertin. Mademoiselle thought we should prefer the Barsac. We solved the difficulty by drinking a bottle of Chambertin first and then a bottle of Barsac, and we came to the conclusion that Mademoiselle was a good judge. An omelette aux credettes was followed by the Sole

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