Soles au Gratin

Ingredients

• three tablespoonfuls of cooked, fine herbs
• half a pinch of salt
• half a pinch of pepper
• half a glassful of white wine
• twelve mushroom buttons
• half a pint of good Espagnole sauce
• a few drops of melted butter
• the juice of half a lemon
• half a pinch of chopped parsley

Method

1. 1

   Put fine herbs in a deep baking dish, fold fillets and place them crown-shaped.

2. 2

   Season with salt and pepper, moisten with white wine, and bake for five minutes.

3. 3

   Decorate with mushroom buttons, add Espagnole sauce, sprinkle with breadcrumbs, pour melted butter, and bake for three more minutes.

4. 4

   Press lemon juice over fillets and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 136. The excerpt below is the record exactly as published.

oles au Crratin.— Proceed as for No. 318. Put three table- spoonfuls of cooked, fine herbs (No. 143) in the bottom of a deep baking- dish, fold the fillets in two, and place them in, crown-shaped. Season with half a pinch each of salt and pepper, then moisten with half a glass- ful of white wine, and bake for five minutes. Take out the dish, decorate it with twelve mushroom buttons, adding half a pint of good Espagnole sauce (No. 151). Sprinkle over with fresh bread-crumbs, pour on a few drops of melted butter, and bake once more for three minutes, then press the juice of half a lemon over the fillets, add half a pinch of chopped parsley, and serve. (All fish au gratin are prepared the same way.) 320. Fried Soles, sauce Colbert.— Select six small soles, cut off their heads, and make an incision down the backbone. Season with one JFISff. 197 pinch of salt, half a pinch of pepper, and the juice of half a lemon ; roll in fresh bread-crumbs and beaten eggs, then flatten them well, and leave them to drip for a few minutes; fry them for three minutes in very hot fat ; drain, add another half a pinch of salt, and arrange them on a dish on a folded napkin. Garnish with a quarter of a bunch of fried parsley, and serve with half a pint of Colbert sauce (No. 190) separate. 321. Fried Soles a la Horly.— Fry twelve fillets of- sole as for No. 320, and serve with half a pint of tomato sauce (No. 205) separate. 322. Fillets of Sole, Joiimlle.— Take the fillets of three soles, fold them, and lay them crown-shaped in a buttered, flat stewpan, moistening with half a glassful of white wine

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