Sole Neapolitan
From High living, 1904
Serve in the same dish.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 8. The excerpt below is the record exactly as published.
SOLE NEAPOLITAN — Clean a fine sole, season with salt and pepper, and place in a well-buttered, fire-proof platter, dark side down. Put into the dish one table- spoonful of butter, mixed with a teaspoonful of flour. Chop fine one white onion, one shcJlot, a little chives, one tablespoonful of chopped parsley, and one tablespoonful of dried mushrooms, which have been soaked in one cupful of boiling water for one hour, and then chopped. Put into a saucepan one tablespoonful of butter. When melted, add the above seasonings and a few drops of kitchen bouquet. Cook for two or three min- utes, then add one cupful of white wine and a few spoonfuls of the mushroom liquor
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