Stuffed Sole

Ingredients

• 1 sole
• 1 oz. butter
• A little lemon-juice
• 1 egg
• 3 or 4 table-spoonfuls bread-crumbs
• 1 table-spoonful finely chopped parsley
• A few picked and chopped shrimps
• Salt and pepper to taste
• 1 tea-spoonful sweet herbs

Method

1. 1

   Put bread-crumbs in a bowl, rub in the butter, add other ingredients, mix, then moisten the whole with the egg, well beaten.

2. 2

   Skin sole, wash and dry it well, cut down centre of the fish with a sharp knife, and lift the fillets on each side the backbone, put the forcemeat inside the hole, lay the fish in a baking-tin, put some pieces of butter on top.

3. 3

   Add 1 pint of fish stock or water, and bake in a moderate oven about 30 minutes.

4. 4

   Garnish with cut lemon, stiffly whipped white of egg, and chopped parsley.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 6. The excerpt below is the record exactly as published.

tea-spoonful sweet herbs. crumbs. A little grated lemon-rind. I dessert - spoonful chopped Salt and pepper. parsley. A little egg or milk. Method. — Scale the fish, wash and dry it. Make a force- meat of crumbs, parsley, sweet herbs, lemon-rind, salt and pepper; moisten with a little beaten egg. Place inside the fish and sew it up. Truss into shape with a needle and string. Place in a dripping-tin, brush over with egg, cover with crumbs. Add dripping, and bake in a moderate oven about ~ hour, basting frequently. Serve with parsley sauce. Stuffed Sole I sole. J oz. butter. A little lemon-juice. I egg. 3 or 4 table-spoonfuls bread- crumbs. I table-spoonful finely chopped parsley. A few picked and chopped shrimps. Salt and pepper to taste. J tea-spoonful sweet herbs. Method. — Put bread-crumbs in a bowl, rub in the butter, add other ingredients, mix, then moisten the whole with the egg, well beaten. Skin sole, wash and dry it well, cut down centre of the fish with a sharp knife, and lift the fillets on each side 12 HOUSEHOLD COOKERY the backbone, put the forcemeat inside the hole, lay the fish in a baking-tin, put some pieces of butter on top. Add \ pint of fish stock or water, and bake in a moderate oven about 30 minutes. Garnish with cut lemon, stiffly whipped white of egg, and chopped parsley. Fillets of Sole Baked I or 2 soles filleted. i dessert- spoonful anchovy I oz. butter.

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