Soles a la Portugese

Ingredients

• one large sole
• a bit of butter
• some lemon juice
• beat an egg
• strew crumbs over
• a spoonful of caper sauce
• an anchovy chopped fine
• some parsley

Method

1. 1

   Cut the fish in two if large, or split if small.

2. 2

   Remove the bones and fry the fish in butter and lemon juice.

3. 3

   Spread forcemeat over each piece, roll them up, and fasten with skewers.

4. 4

   Place in a pan, wet with beaten egg, strew with crumbs, and add a mixture of egg, meat gravy, caper sauce, chopped anchovy, and parsley.

5. 5

   Bake until done in a slow oven.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 463. The excerpt below is the record exactly as published.

SOLES, a la Portugese. — Take one large, or two small ; if large, cut the fish in two ; if small, they need only be split. The bones being taken out, put the fish Into a pan with a bit of butter and some lemon juice, give a fry, then lay the fish on a dish, and spread a forcemeat over each piece, and roll It round, fastening the roll with a few small skewers. Lay the rolls into a small earthen pan, beat an egg and wet them, then strew crumbs over ; and put the remainder of egg, with a little meat gravy, a spoonful of caper sauce, an anchovy chopped fine, and some parsley

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