Sole, Grenade of

Ingredients

• a large fresh sole
• a third of its bulk in finely-grated bread-crumbs
• half an anchovy freed from bone and finely pounded
• a tea-spoonful of chopped parsley
• the yolk of a hard-boiled egg
• two ounces of fresh butter
• one raw egg
• a cupful of stock
• a spoonful of the liquor in which gherkins have been pickled
• a spoonful of caper vinegar

Method

1. 1

   Tear dressed fish into flakes, mix with breadcrumbs, anchovy, parsley, egg yolk, pepper, and salt.

2. 2

   Work in butter and add raw egg.

3. 3

   Clean and prepare the sole, fill with forcemeat, fasten, and bake in stock.

4. 4

   Strain gravy, flavor with gherkin liquor and caper vinegar, serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1842. The excerpt below is the record exactly as published.

Sole, Grenade of.— "V^Tien there are any remains of dressed fish they may be used with a large fresh sole as follows : — Lift the di-essed fish from the bone, and tear it into flakes, ilix with it a third of its bulk in fincly-gi-ated bread-crumbs, and add half an anchovy freed from bone and finely pounded, a tea-spoonful of chopped parsley, the yolk of a hard-boiled egg, and a little pepper and salt. Mix these ingredients thoroughly, work in with the finger two ounces of fresh butter, and add one raw egg to bind the forcemeat together. Clean, scale, and skin the sole, split it open, and carefully remove the bone. In its place spread the force- meat, put the two halves of the sole together again, and fasten them in their position with four small skewers. Put the fish into a well- buttered baking-dish, pour a cupful of stock round it, and bake in a moderately-heated oven. AVhen done enough, "take it up, strain, the gravy, and flavour it with a spoonful of the liquor in which gherkins have been pickled, and a spoonful of caper vinegar

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