Sole Duglere

Name: Sole Duglere
Ingredients: one and a half ounces of chopped onion; half a pound of peeled and roughly cut up tomatoes; a pinch of table salt; a very little pepper; the eighth of a pint of white wine; one ounce of butter

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 14. The excerpt below is the record exactly as published.

SOLE DUGLERE rriAKE one and a half ounces of chopped onion, half a pound of peeled and roughly cut up tomatoes, a little roughly chopped parsley, a pinch of table salt, a very little pepper, and the eighth of a pint of white wine. Lay the sole in a buttered dish with the vege- tables and wine ; set to poach gently, and then dish the sole. Reduce the cooking liquor ; thicken it with two tablespoonfuls of fish veloute ; com- plete with one ounce of butter

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