Fillets of Sole à L'orly
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 1 ingredient
- a bunch of sweet herbs
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Marinate the prepared fillets for half an hour in lemon-juice with pepper and salt to season.
- Put the trimmings of the fish into a saucepan with a bunch of sweet herbs and white wine to cover.
- Season with salt and pepper, boil rapidly for fifteen minutes and strain.
- Dredge the fillets with flour, fry in boiling fat, and serve the sauce separately.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Sieve