Soles Au Gratin
From Practical household cookery, 1891
Serves 2
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 85. The excerpt below is the record exactly as published.
SOLES AU 6RATIN. After having cleaned and trimmed, in the usual way, two large soles, spread them in a well-buttered gratin-dish or gratin-pan ; season with salt and pepper, moisten with half a pint of white wine, and sprinkle with a little finely chopped parsley ; put these in the oven to bake for about twenty minutes ; after which, pour over them half a pint of Italian sauce
Cook this with the app: pantry check, scaling, and the assistant.