Soles Aux Fines Herbes

Ingredients

• a spoonful of chopped shallots
• a glass of sherry
• an ounce of butter
• nearly half a pint of melted butter
• four spoonfuls of brown gravy
• some chopped parsley

Method

1. 1

   Put shallots, sherry, and butter in a saucepan, place the sole in, pour melted butter or gravy over it, sprinkle with parsley, and bake in a moderate oven for half an hour.

2. 2

   Dress the sole on a dish, reduce the sauce, add Harvey sauce and essence of anchovy, pour over the sole, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 62. The excerpt below is the record exactly as published.

Soles Aux Fines Herbes. Put a spoonful of chopped shallots into a saucepan, with a glass of sherry and an ounce of butter, place the sole in, pour nearly half a pint of melted butter over it, or four spoonfuls of brown gravy or water, upon which sprinkle some chopped parsley

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