466. BOILED SOLES

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

for boiling

crimped soles ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]
large and thick fish—such, for instance, as Torbay soles ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
salt ↝ Salt, table, iodized [Spices and Herbs]
boiling water ↝ Water, tap [Tap water]

sauces

Dutch, lobster, shrimp, anchovy, or French caper sauce
Dutch, lobster, shrimp, anchovy, or French caper sauce ↝ Crustaceans, lobster, northern, raw [Finfish and Shellfish Products]
Dutch, lobster, shrimp, anchovy, or French caper sauce
Dutch, lobster, shrimp, anchovy, or French caper sauce
Dutch, lobster, shrimp, anchovy, or French caper sauce ↝ Capers, canned [Spices and Herbs]

Instructions (4)

Trim the soles, and set them over with lemon-juice
sprinkle over some salt
put them on in boiling water
when done, dish them up, and send to table with a sauce-boat filled with Dutch, lobster, shrimp, anchovy, or French caper sauce.

Original Text

466. BOILED SOLES.
For boiling, crimped soles are preferable; but when these are not to be obtained, choose large and thick fish—such, for instance, as Torbay soles. Trim the soles, and set them over with lemon-juice; sprinkle over some salt, and put them on in boiling water; when done, dish them up, and send to table with a sauce-boat filled with Dutch, lobster, shrimp, anchovy, or French caper sauce.

Notes

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