468. SOLES, AU GRATIN

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (8)

fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the soles, head and tail ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
chopped parsley ↝ Parsley, raw [Not included in a food category]
two glasses of white wine ↝ Wine, white [Wine]
some brown Italian sauce (No. 12)
fine raspings of bread

Instructions (4)

Spread some fresh butter on a silver dish, and place the soles, head and tail, on it; season with pepper and salt, sprinkle some chopped parsley over them, and moisten with two glasses of white wine.
Half an hour before dinner put them in the oven to bake.
When they have been in twenty minutes take them out, and after saucing them all over with some brown Italian sauce (No. 12), shake some fine raspings of bread over the whole, and put the soles back in the oven to gratinate for a few minutes.
Just before sending to table pass the red-hot salamander over them, and serve.

Original Text

468. SOLES, AU GRATIN.
Spread some fresh butter on a silver dish, and place the soles, head and tail, on it; season with pepper and salt, sprinkle some chopped parsley over them, and moisten with two glasses of white wine; half an hour before dinner put them in the oven to bake; when they have been in twenty minutes take them out, and after saucing them all over with some brown Italian sauce (No. 12), shake some fine raspings of bread over the whole, and put the soles back in the oven to gratinate for a few minutes; just before sending to table pass the red-hot salamander over them, and serve.

Notes

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