Fried Sole. (Sole frite au Beurre.)

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 (6)

a nice sole ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]
salt water ↝ Water, tap [Tap water]
fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
two ounces of butter or clean fat ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
fresh parsley ↝ Parsley, fresh [Vegetables and Vegetable Products]

Instructions (5)

Skin a nice sole on both sides, remove the head, trim the fins and tail and wash it in salt water.
Dry it in a clean cloth and dip it into fine flour so that it is perfectly dry.
Put it into a frying pan in which two ounces of butter or clean fat have been made very hot.
Fry it for about ten to twelve minutes according to size, turning it only once during the cooking.
Take it up and serve it on a hot dish with a little fresh butter on the top if liked, and garnish with fresh parsley.

Original Text

Fried Sole.
(Sole frite au Beurre.)
Skin a nice sole on both sides, remove the head, trim the fins and tail and wash it in salt water, dry it in a clean cloth and dip it into fine flour so that it is perfectly dry, put it into a frying pan in which two ounces of butter or clean fat have been made very hot and fry it for about ten to twelve minutes according to size, turning it only once during the cooking; take it up and serve it on a hot dish with a little fresh butter on the top if liked, and garnish with fresh parsley.

Notes

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