Soles a la Normande

Ingredients

• Clean, skin, and trim two large soles
• make an incision about a quarter of an inch deep
• moisten with a gill of white wine
• sprinkle with a finely chopped shallot
• place a few bits of butter here and there

Method

1. 1

   Clean, skin, and trim the soles, make an incision along each side of the bone, place in a buttered saute-pan, season, moisten with white wine, sprinkle with shallot, add butter, and cook in the oven for about ten minutes.

2. 2

   Dress and garnish with prepared oysters, mussels, and button mushrooms, sauce with Normande sauce, and serve with croutes of bread.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 177. The excerpt below is the record exactly as published.

Soles a la Normande. — Clean, skin, and trim two large soles, make an incision about a quarter of an inch deep along each side of the bone of the skinned part. Place in a buttered saute-pan, DRESSED FISH AND FISH ENTREES {HOT) 281 ;season with pepper and salt, moisten with a gill of white wine, sprinkle with a finely chopped shallot, place a few bits of butter here *and there, and cook it in the oven for about ten minutes

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