Sole, Normande

Ingredients

• a thick sole
• some very thin slices of onions
• season the sole with salt
• and pepper
• a little chopped parsley
• moisten the fish well with French white wine
• a dozen fine bright-yellow mussels
• a quarter of a pint of rich white sauce

Method

1. 1

   Clean the sole and remove the dark skin.

2. 2

   Butter a fireproof dish, add onions, season the sole, and lay it on the onions.

3. 3

   Moisten with white wine and bake until done.

4. 4

   Prepare mussels, add to the sole, make a white sauce with the sole's gravy, and pour over the fish.

5. 5

   Bake briefly to heat through.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

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, Normande.— Choose a thick sole, scale and clean it, and draw off the dark skin, by cutting it through at the tail end and drawing it over the head. Butter thickly a dish that ■will stand the fire, and strew over it some very thin slices of onions. A silver dish is the most suitable for the purpose, as the fish should be served in the dish in which it was baked. Season the sole with salt and pepper, and lay it on the onion; sprinkle a little chopped parsley on the surface, and moisten the fish well with French white wine. Put it in a gentle oven, and bake it until done enough. Take a dozen fine bright-yellow mussels, cleanse and scrape them, boil them in the usual way, beard and drain them, and lay them on the sole. Make a quarter of a pint of rich white sauce

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