Spanish Sole

Ingredients

• 1 sole
• ? tomatoes
• 1 teaspoonful chopped parsley
• 1 teaspoonful anchovy essence
• 1 teaspoonful grated cheese
• 1 teaspoonful browned breadcrumbs
• 1 oz butter
• 1 shalot
• 1 Spanish onion

Method

1. 1

   Slit down the middle of the sole with a sharp knife, raising the flesh a little on either side.

2. 2

   Work the parsley, essence, cayenne, shalot, and half the butter together and place this mixture in the opening.

3. 3

   Put the fish on a buttered tin and lay slices of onion, tomato, and pieces of butter on top.

4. 4

   Mix the breadcrumbs and cheese together and sprinkle over.

5. 5

   Cover with greased paper and bake for 10 minutes.

6. 6

   Serve hot.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 14. The excerpt below is the record exactly as published.

SPANISH SOLE. i sole. ? tomatoes. £ teaspoonful chopped parsley. \ teaspoonful anchovy essence, i teaspoonful grated cheese. i teaspoonful browned bread- crumbs, i oz butter, i shalot. i Spanish onion

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