244. Soles aux fines herbes

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Time: Cook: 30 min Total: 30 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

a spoonful of chopped eschalots
a glass of sherry
an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the sole ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]
nearly half a pint of melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
four spoonfuls of brown gravy or water ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
four spoonfuls of brown gravy or water ↝ Water, tap [Tap water]
some chopped parsley ↝ Parsley, raw [Not included in a food category]
a little Harvey sauce
essence of anchovy ↝ Fish, anchovy [Fish]

For plain boiled sole

cream sauce ↝ Cream sauce, for use with vegetables [Not included in a food category]
shrimp sauce
plain melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
parsley ↝ Parsley, raw [Not included in a food category]

Instructions (12)

Put a spoonful of chopped eschalots into a sauté-pan, with a glass of sherry and an ounce of butter.
Place the sole over.
Pour nearly half a pint of melted butter over it, or four spoonfuls of brown gravy or water.
Sprinkle some chopped parsley upon which.
Place it in a moderate oven for half an hour.
Take the sole out of the pan.
Dress upon a dish without a napkin.
Reduce the sauce that is in the pan over a sharp fire.
Add a little Harvey sauce and essence of anchovy.
Pour over the sole, and serve.

Alternative preparation

Soles may also be plain boiled, using the same precautions as directed for turbot, and serve without a napkin, and a cream sauce poured over.
Or it may be served upon a napkin garnished with parsley, and a little shrimp sauce, or plain melted butter, in a boat.

Original Text

244. Soles aux fines herbes.—Put a spoonful of chopped eschalots into a sauté-pan, with a glass of sherry and an ounce of butter, place the sole over, pour nearly half a pint of melted butter over it, or four spoonfuls of brown gravy or water, upon which sprinkle some chopped parsley, place it in a moderate oven for half an hour, take the sole out of the pan, dress upon a dish without a napkin, reduce the sauce that is in the pan over a sharp fire, add a little Harvey sauce and essence of anchovy, pour over the sole, and serve.

Soles may also be plain boiled, using the same precautions as directed for turbot, and serve without a napkin, and a cream sauce poured over; or it may be served upon a napkin garnished with parsley, and a little shrimp sauce, or plain melted butter, in a boat.

Notes

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