Grilled Sole

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 (9)

the sole ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]
a little white pepper ↝ Spices, pepper, white [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
salad oil or warm butter ↝ Oil, sesame, salad or cooking [Fats and Oils]
oiled straws
a little picked parsley ↝ Parsley, raw [Not included in a food category]
Tartare or other nice sauce ↝ Tartar sauce [Mayonnaise]
a little warm butter
anchovy or Maître d’Hôtel butter ↝ Fish, anchovy [Fish]

Instructions (9)

Skin, trim, wash and dry the sole.
Slit the four fillets slantingly, each slit about a quarter of an inch apart.
Season it with a little white pepper and salt.
Steep it in salad oil or warm butter.
Place it on oiled straws on a grill and cook over or in front of the fire for eight to ten minutes.
Dish up on a hot dish.
Garnish with a little picked parsley.
Serve with Tartare or other nice sauce in a boat, or a little warm butter may be poured over it instead of the sauce.
This is also nice served with anchovy or Maître d’Hôtel butter.

Original Text

Grilled Sole.
(Sole grillée.)

Skin, trim, wash and dry the sole, then slit the four fillets slantingly, each slit about a quarter of an inch apart, season it with a little white pepper and salt, and steep it in salad oil or warm butter, place it on oiled straws on a grill and cook over or in front of the fire for eight to ten minutes. Dish up on a hot dish, garnish with a little picked parsley, and serve with Tartare or other nice sauce in a boat, or a little warm butter may be poured over it instead of the sauce. This is also nice served with anchovy or Maître d’Hôtel butter.

Notes

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