Soles Napolitaines

Ingredients

• TWO medium-sized soles
• one ounce of flour
• one tablespoonful of mushroom juice
• two ounces of butter
• one and half ounces of grated Parmesan cheese
• one gill of milk
• salt
• pepper
• nutmeg

Method

1. 1

   Skin, trim and wipe the soles; place them in a buttered sauté pan; season with salt and pepper, pour over mushroom juice, cover with buttered paper, and cook for 15-20 minutes.

2. 2

   Boil the milk.

3. 3

   Melt butter, add flour, stir until light brown, then add boiling milk and some grated Parmesan.

4. 4

   Stir until it boils, simmer for 10 minutes, adding water or fish stock if needed.

5. 5

   Place cooked soles on a dish, add sauté pan liquor to sauce, strain and pour over fish, sprinkle with remaining Parmesan, and brown in the oven.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 14. The excerpt below is the record exactly as published.

SOLES NAPOLITAINES rpWO medium-sized soles, one ounce of flour, one tablespoonful of mushroom juice, two ounces of butter, one and half ounces of grated Parmesan cheese, one gill of milk, salt, pepper and nutmeg. Skin, trim and wipe well two medium-sized soles

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