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Sole Normande, with Sauce
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Serve with fried bread sippets and sauce from the cooking gravy.
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 67. The excerpt below is the record exactly as published.
Sole Normande, with Sauoe Bntter a tin very quickly. Boil some onions in water to remoye the strong flavor, then slice them very thin and lay them on the butter. Place the sole on them. Put over it salt» pepper, and nutmeg to taste, also some chopped parsley. 118 MB8. SEELY'S COOK BOOK Add the juice of one lemon and as much white wine as wìll cover it
Cook this with the app: pantry check, scaling, and the assistant.