Sole Matelote

Ingredients

• 1 sole.
• 1 tablespoonful of pounded lobster, prawns, or fish if all else fail.
• 1 tablespoonful of breadcrumbs.
• Very small teaspoonful of anchovy essence.
• A little lemon juice, salt, and pepper.
• A little minced parsley or herbs.
• 1 white of egg.

Method

1. 1

   Fillet the sole, each sole making four fillets, which should be slightly flattened with rolling pin.

2. 2

   Pound all the other ingredients together and spread over half of fillets, laying other half on the top, neatly turning the end of tail just under.

3. 3

   Melt a piece of butter on a plate in the oven, roll each piece of the prepared fish in it, cover with buttered paper and bake in oven.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 14. The excerpt below is the record exactly as published.

SOLS MATELOTE. i sole. i tablespoonful of pounded lob- i tablespoonful of breadcrumbs. ster, prawns, or fish if all Very small teaspoonful of anchovy else fail. essence. A little lemon juice, salt, and A little minced parsley or herbs. I pepper. i white of egg.

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