Fillets of Sole à la Normande

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

for the fillets

the fillets from the sole
a little salt ↝ Salt, table, iodized [Spices and Herbs]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
half a gill of cold water ↝ Water, tap [Tap water]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

for the fish stock

The bones and trimmings from the fish ↝ Fish, Salmon, pink, canned, drained solids, without skin and bones [Finfish and Shellfish Products]
one or two sliced onions ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of herbs
six or eight peppercorns
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
one clove ↝ Garlic, raw [Vegetables and Vegetable Products]
the liquor and beards from the oysters ↝ Oysters, raw [Shellfish]
cold water ↝ Water, tap [Tap water]

for the sauce

two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two ounces of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
three quarters of a pint of the fish stock ↝ Soup, stock, fish, home-prepared [Soups, Sauces, and Gravies]
the liquor from the fillets

Instructions (2)

Take the fillets from the sole, trim, and bat them out with a knife which is occasionally dipped in cold water, and season with a little salt and lemon juice; place them in a buttered sauté pan, and put half a gill of cold water and the juice of half a lemon in the pan, cover them with a buttered paper, and cook in a moderate oven for about twelve to fifteen minutes.
Take the bones and trimmings from the fish, chop up and put into a stewpan with one or two sliced onions, a bunch of herbs, six or eight peppercorns, a pinch of salt, and one clove, add the liquor and beards from the oysters and cover with cold water, bring to the boil, and cook for fifteen to twenty minutes; put two ounces of butter and two ounces of fine flour into a stewpan, fry them together without discolouring, then mix with three quarters of a pint of the fish stock and the liquor from the fillets, stir together till it boils, then add a

Original Text

Fillets of Sole à la Normande.
(Filets de Sole à la Normande.)
Take the fillets from the sole, trim, and bat them out with a knife which is occasionally dipped in cold water, and season with a little salt and lemon juice; place them in a buttered sauté pan, and put half a gill of cold water and the juice of half a lemon in the pan, cover them with a buttered paper, and cook in a moderate oven for about twelve to fifteen minutes. Take the bones and trimmings from the fish, chop up and put into a stewpan with one or two sliced onions, a bunch of herbs, six or eight peppercorns, a pinch of salt, and one clove, add the liquor and beards from the oysters and cover with cold water, bring to the boil, and cook for fifteen to twenty minutes; put two ounces of butter and two ounces of fine flour into a stewpan, fry them together without discolouring, then mix with three quarters of a pint of the fish stock and the liquor from the fillets, stir together till it boils, then add a

Notes

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