Soles a la Normande

Ingredients

• two soles
• half a pint of white wine
• half a pint of fish broth
• twelve oysters
• twelve mussels
• twelve mushroom buttons
• twelve smelts
• butter
• very finely chopped onions
• some croûtons

Method

1. 1

   Trim soles and make incisions.

2. 2

   Butter a sauté-pan, add onions, place soles, season, and moisten with wine.

3. 3

   Cook and prepare broth with oysters, mussels, and mushrooms.

4. 4

   Strain broth, thicken with butter and flour, and add egg yolks.

5. 5

   Decorate soles with seafood and pour sauce over before serving.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 86. The excerpt below is the record exactly as published.

SOLES A LA NORHANDE. Trim and strip off the black skin of two soles, make a good incision along each side of the bone on the skinned part of each sole, and clean well ; then butter a saute -pan large enough to hold the two soles, strew it with some veiy finely chopped onions, previously blanched, lay the soles PRACTICAL HOUSEHOLD COOKERY. 201 on these, season with salt and pepper, moisten with half a pint of white wine, and cook them in the oven. Mean- while have half a pint of fish broth (No. 25) ready made, which must be boiled with a gill of wliite wine. Blanch separately twelve oysters, twelve mussels, and twelve mushroom buttons; fry also twelve smelts

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