Sole en Matelot

Ingredients

• a sole
• some finely chopped parsley
• some fine chervil
• some fine bread-crumbs
• some small lumps of butter, the size of small nuts

Method

1. 1

   Butter a dish well; lay upon it some finely chopped parsley and chervil, and some fine bread-crumbs; upon this lay a sole, sprinkle some more chopped parsley and chervil and bread-crumbs, also a few raspings; finally place some small lumps of butter on top.

2. 2

   Cover the dish tightly with a buttered paper and cook in a moderate oven or by the side of the fire.

3. 3

   Serve in the same dish.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 66. The excerpt below is the record exactly as published.

Sole “en Matelot.” Butter a dish well ; lay upon it some finely chopped parsley and chervil, and some fine bread-crumbs ; upon this lay a sole, upon the sole sprinkle some more chopped parsley and chervil and bread-crumbs, also a few raspings ; finally place some small lumps of butter, the size of small nuts

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