Fillets of Sole à la Provence
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.
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Simmer the fillets in white wine to which a little olive-oil has been added, seasoning with minced parsley and garlic, grated nutmeg, salt, and pepper.
- Drain, sprinkle with lemon-juice, and serve with a border of fried onions.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Grater
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Colander