Sole for an Invalid

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Time: Cook: 30 min Total: 30 min
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (5)

a filleted sole ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]
milk ↝ Milk, NFS [Milk, reduced fat]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a piece of butter the size of a walnut ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (5)

Lay a filleted sole in a rather deep meat dish.
Cover with milk and a little salt and a piece of butter the size of a walnut.
Cover with another dish (flat).
Bake in a quick oven for about half an hour.
Serve very hot with the sauce and a little chopped parsley sprinkled over it.

Original Text

Sole for an Invalid

Lay a filleted sole in a rather deep meat dish and cover with milk and a little salt and a piece of butter the size of a walnut. This will make the sauce. Cover with another dish (flat) and bake in a quick oven for about half an hour. Serve very hot with the sauce and a little chopped parsley sprinkled over it.

Notes

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