Soles, to boil, à-la-Française

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Yield
2.0 servings
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
For poaching the soles
For the sauce
Alternative fish
Instructions (6)
  1. Put a quart of water and half a pint of vinegar into an earthen dish.
  2. Skin and clean a pair of soles; put them into vinegar and water, let them remain there for two hours.
  3. Dry them with a cloth, and put them into a stewpan, with a pint of wine, a quarter of a pint of water, a little sweet marjoram, a very little thyme, an onion stuck with four cloves, and winter savory.
  4. Sprinkle a very little bay salt, covering them close.
  5. Let them simmer gently till they are done; then take them out, and lay them in a warm dish before the fire.
  6. Put into the liquor, after it is strained, a piece of butter rolled in flour; let it boil till of a proper thickness; lay your soles in the dish, and pour the sauce over them.
Original Text
Soles, to boil, à-la-Française. Put a quart of water and half a pint of vinegar into an earthen dish; skin and clean a pair of soles; put them into vinegar and water, let them remain there for two hours. Dry them with a cloth, and put them into a stewpan, with a pint of wine, a quarter of a pint of water, a little sweet marjoram, a very little thyme, an onion stuck with four cloves, and winter savory. Sprinkle a very little bay salt, covering them close. Let them simmer gently till they are done; then take them out, and lay them in a warm dish before the fire. Put into the liquor, after it is strained, a piece of butter rolled in flour; let it boil till of a proper thickness; lay your soles in the dish, and pour the sauce over them. A small turbot or any flat fish may be done the same way.
Notes
—