Baked Sole with Wine Sauce
A historical recipe from How to Cook Fish, by Myrtle Reed.
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A historical recipe
How to Cook Fish, by Myrtle Reed. Project Gutenberg eBook #18542.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- two cupfuls of white wine
- one tablespoonful of butter
- a cupful of cold water
- one tablespoonful each of butter
Method
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- Clean a large sole, trimming off the gills and dark skin and scraping the white side.
- Make a deep cut on each side of the back-bone and take off the fins.
- Put into a buttered baking-pan with salt and pepper to season and two cupfuls of white wine.
- Bake for twenty minutes.
- Cook together one tablespoonful of butter and two of flour, add a cupful of cold water and cook until thick, stirring constantly.
- Strain the liquor from the fish into the sauce, bring to the boil, add one tablespoonful each of butter and minced parsley, pour over the fish and serve.
Plating
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