Sole in Cream

Ingredients

• a pair of moderate-sized soles
• as much sweet cream as will barely cover them
• a little salt
• a little cayenne
• a pinch of pounded mace
• an inch or two of lemon-rind
• a tablespoonful of strained lemon-juice
• a little arrowroot

Method

1. 1

   Scale and skin the soles, clean them, and simmer in boiling water for two minutes.

2. 2

   Drain and place in a clean saucepan.

3. 3

   Cover with sweet cream, add salt, cayenne, mace, and lemon-rind.

4. 4

   Simmer gently until done.

5. 5

   Take up with a slice, place on a hot dish.

6. 6

   Thicken cream with arrowroot, stir in lemon-juice, and pour over the fish.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1843. The excerpt below is the record exactly as published.

Sole in Cream (a deficate and delicious dish). — Take a pair of moderate-sized soles, scale and skin them, and clean them with scrupulous care. Put them into a saucepan of boihng water, and let them simmer gently for two minutes. Take them up, drain them, and put them into a clean saucepan. Pour over them as much sweet cream as will barely cover them, add a little salt and cayenne, a pinch of pounded mace, and an inch or two of lemon- rind, and let them simmer gently untU done enough. Take them up with a slice, and place them upon a hot dish. Thicken the cream with a little arrowroot, stir a table-spoonful of strained lemon- jui

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