SOLE IN SHRIMP SAUCE

Ingredients

• 1 medium-sized sole (flounder)
• Y2 pound shrimp
• 2 cups shrimp liquor
• Salt and pepper
• *4 cup butter
• 1 dash nutmeg
• 1 teaspoon flour
• 1 tablespoon lemon juice
• Buttered crumbs

Method

1. 1

   Have head of sole and skin on dark side removed by fish dealer.

2. 2

   Shell shrimp and cook in boiling water 15 minutes; drain and reduce liquid to 2 cups.

3. 3

   Melt 2 tablespoons of the butter, add shrimp and slowly fry until they begin to color.

4. 4

   Add flour, shrimp liquor, seasonings, and lemon juice.

5. 5

   Let boil up, stirring gently.

6. 6

   Season fish inside and out with salt and pepper.

7. 7

   Lay in baking dish, skin-side down.

8. 8

   Dot with butter and set in medium hot oven.

9. 9

   Bake 10 minutes, basting with own juices.

10. 10

    Add boiling-hot shrimp sauce, and continue basting with sauce.

11. 11

    When nearly done, scatter with buttered crumbs and allow to brown.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 98. The excerpt below is the record exactly as published.

SOLE IN SHRIMP SAUCE (Linguado em Molho de Camarao) 1 medium-sized sole (flounder) 2 cups shrimp liquor Y2 pound shrimp Salt and pepper *4 cup butter 1 dash nutmeg 1 teaspoon flour 1 tablespoon lemon juice Buttered crumbs

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