Sole, Fillets of (au Gratin)

Ingredients

• four ounces of mushrooms
• four ounces of parsley
• two ounces of shallot
• half an ounce of butter
• a pinch of pepper
• a pinch of salt
• a sole, neatly filleted
• a glassful of light wine
• a tea-spoonful of anchovy
• a tea-spoonful of ketchup

Method

1. 1

   Mince mushrooms, parsley, and shallot.

2. 2

   Sauté shallot with butter, pepper, and salt for five minutes, then add parsley and mushrooms, stirring for five minutes longer.

3. 3

   Butter a baking pan, lay herbs, place filleted sole, cover with breadcrumbs, and moisten with wine, anchovy, and ketchup.

4. 4

   Bake until done, serving hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1840. The excerpt below is the record exactly as published.

Sole, Fillets of (au Gratin).— Take four ounces of mushrooms, four ounces of parsley, and two ounces of shallot. Peel the mush- rooms and the shallot, and wash the parsley, then mince the ingredients separately. Put half an ounce of butter into a saucepan with the minced shallot, a pinch of pepper, and a pinch of salt. Stir this briskly over the fire for five minutes, add the parsley and the mushrooms, and stir the mixture for five minutes longer ; then pour it out. Butter a tin or silver baking- pan rather thickly, lay the herbs in it, place upon them a sole, neatly filleted and trimmed, and cover the fillets with finely -grated bread- crumbs. Put little pieces of butter here and there upon the fish, moisten it with a glassful of light wine, a tea-spoonful of anchovy, and a tea- spoonful of ketchup

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