Sole, Fricasseed

Ingredients

• a pair of large soles
• one small one
• two ounces of fresh butter
• one egg
• half a pint of good stock
• a table-spoonful of lemon-juice
• a glassful of port or claret
• a pinch of cayenne
• a tea-spoonful of picked and chopped parsley
• a pinch of grated lemon-rind
• an equal quantity of finely-grated bread-crumbs

Method

1. 1

   Clean, skin, and fry the soles.

2. 2

   Mix the flesh of the small sole with breadcrumbs, parsley, lemon rind, pepper, salt, butter, and egg.

3. 3

   Form into balls and fry.

4. 4

   Thicken stock with brown thickening, add lemon juice and port, season, and boil until thick.

5. 5

   Add soles and balls, simmer until heated.

6. 6

   Serve with sauce and garnish.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1841. The excerpt below is the record exactly as published.

Sole, Fricasseed. — Take a pair of large soles and one small one; clean, skin, and fry all three, and diain them on a sieve before the fire to free them from fat. Raise the fiesh of the small sole from the bones, tear it into flakes, and mix with it an equal quantity of finelj'- grated bread-crumbs, a tea-spoonful of picked and chopped parsley, a pinch of grated lemon- rind, and a little pepj)er and salt. MLx these ingredients thoroughly, and with the fingers work into the mixtm-e two ounces of fresh butter and one egg. Make it up into small balls, and fry these in hot fat. Put half a pint of good stock into a saucepan, thicken it with brown thickening, and add a table-spoonful of lemon-juice and a glassful of port or claret

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