Sole, Filets de, a la Dieppoise

Ingredients

• the fillets of two good-sized soles
• a glass of vin de graves
• salt
• pepper
• a grate of nutmeg
• a spoonful of port wine
• a piece of butter
• garnish with mushrooms and scallops

Method

1. 1

   Place fillets on a buttered dish, moisten with vin de graves, add salt, pepper, and nutmeg, and bake in a moderately heated oven.

2. 2

   Once cooked, remove moisture, replace with port wine and butter, and garnish with mushrooms and scallops before glazing in the oven.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 83. The excerpt below is the record exactly as published.

Sole, Filets de, a la Dieppoise. — Take the fillets of two good-sized soles and place them on a buttered dish. Moisten with a glass of vi7i de graves, add salt, pepper, and a grate of nutmeg, and put all into a moderately heated oven. When the fillets are cooked, take off the moisture, and replace by a spoonful of port wine. Add a piece of butter, and then arrange the fillets in the middle of the dish. Garnish with mushrooms and scallops

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