Baked Sole With Fines Herbes
From The royal cookery book (le livre de cuisine) (1868).
A historical recipe
The royal cookery book (le livre de cuisine), by Jules Gouffé and Alphonse Gouffé (1868).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- Prepare a large sole as for Sole aw Gratin;
- spread 1 oz.
- of butter in the grati-pan ;
- Put in it, the sole ;
- together with: 2 pinches of salt, 2 small pinches of pepper, the juice of a lemon, 1 gill of water ;
- Bake in the oven ;
- Make some sauce in a stewpan, as in the preceding recipe ;
- Parr] FISH 175 After twenty minutes’ baking, pour the liquor from the sole, into the sauce;
- add 2 oz.
- of butter, and a good tablespoonful of fines herbes (vide page 55);
- take the sauce off the fire;
- stir, till the butter is melted;
- put the sole on a dish;
- pour over the sauce ;
- and serve.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon