Soles a la Rouennaise

Ingredients

• Two Soles
• Lemon-juice
• Lobster Mixture (see Lobster Outlets, p. 36)
• Chopped Truffles

Method

1. 1

   Skin and fillet the soles; lay some lobster mixture on the half of each fillet, fold them over in half with the skin inside, and put them on a buttered baking sheet; squeeze a little lemon on each fillet, cover them with buttered paper, and bake for ten minutes.

2. 2

   Dish up, garnish with six prepared mussels or bearded oysters, and serve with sauce Cardinal.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 16. The excerpt below is the record exactly as published.

Soles a la Rouennaiseo Ingredients, Two Soles. Lemon-juice. Lobster Mixture (see Lobster Outlets, p. 36), Chopped Truffles

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