Soles à la Sorrel

Ingredients

• 2 small soles
• £ lb. sorrel
• £ lb. spinach
• 1 shallot (chopped)
• 2 oz. butter
• 1 gill fish stock
• 1 lemon
• Béarnaise sauce

Method

1. 1

   Skin and fillet soles, season, and place in a dish with wine.

2. 2

   Cover with buttered paper and cook for about 10 minutes.

3. 3

   Cook spinach and sorrel in salted water, then mix with butter.

4. 4

   Arrange soles on spinach, pour over Béarnaise sauce, and serve.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 24. The excerpt below is the record exactly as published.

2 small soles, £ lb. sorrel, £ lb. spinach, \ shallot (chopped), 2 oz. butter, 1 gill fish stock, 1 lemon, B6arnaise sauce

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