Soles à la Normande

Ingredients

• Line a tin or plated dish with butter
• finely-chopped onion and parsley
• salt and pepper
• moisten with either white wine or good cider
• make some white thickening
• some mussels, oysters, and mushrooms

Method

1. 1

   Line a dish with butter, sprinkle with onion and parsley, lay soles, cover with salt and pepper, moisten with wine or cider, bake.

2. 2

   Make thickening with sole juice and mussel water, thicken with yolks, pour over sole, add mussels, oysters, and mushrooms, cover with sauce, warm in oven, and serve garnished with crayfish, fried smelts, and fried bread.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 104. The excerpt below is the record exactly as published.

Soles à la normande. Macreuse au chocolat. Black diver with chocolate sauce, Goujons frits. Fried gudgeon. Cardons à la poulette. Cardoons with white sauce. Gâteau de riz. Rice cake. Soles à la Normande. Line à tin or plated dish with butter, sprinkle with finely- chopped onion and parsley ; lay the soles on this, covered with salt and pepper, moisten with either white wine or good cider, and place in the oven; when the sole is done, make some white thickening, stir in any juice there may be from the sole, a little of the water in which your mussels have been boiled, thicken with yolks of egg, and pour half of this sauce over the sole ; place some mussels, oysters, and mushrooms

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