Sole or Flounder or Cod a la Comtesse

Ingredients

• 6 or 8 fillets of soles
• salt
• white pepper
• a little lemon juice
• an ounce of finely minced mushrooms
• half a heaped large teaspoonful of finely minced shallot or chives
• a heaped large teaspoonful of minced parsley
• a heaped dessertspoonful of freshly fried breadcrumbs
• half a wine-glassful of sherry
• the same amount of either good fish or ordinary stock

Method

1. 1

   Grease a bag thickly, dust fillets with salt and white pepper, squeeze lemon juice over them.

2. 2

   Add mushrooms, shallot, parsley, breadcrumbs, sherry, and stock.

3. 3

   Close the bag and cook for 18 to 20 minutes.

4. 4

   Serve with liquor and herbs poured over.

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 10. The excerpt below is the record exactly as published.

Sole or Flounder or Cod a la Comtesse. — Grease a bag thickly. Take 6 or 8 fillets of soles. Dust them lightly with salt and white pepper and squeeze a little lemon juice over each fillet. Put them in the bag and add to them an ounce of finely minced mush- rooms, half a heaped large teaspoonful of finely minced shallot or chives, a heaped large teaspoonful of minced parsley and a heaped dessertspoonful of freshly fried breadcrumbs, all mixed together. Add also half a wine- glassful of sherry mixed with the same amount of either good fish or ordinary stock

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