Sole à la Dieppoise
A historical recipe from How to Cook Fish, by Myrtle Reed.
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.
Source and licence
From How to Cook Fish, by Myrtle Reed. Digitised by Project Gutenberg, eBook #18542 (https://www.gutenberg.org/ebooks/18542). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- a wineglassful of white wine
- three tablespoonfuls of mushroom liquor
- one cupful of Allemande Sauce
- a tablespoonful of butter
Method
- Butter a baking-dish, sprinkle with chopped shallot, and lay upon it the fillets of three soles.
- Add half a wineglassful of white wine and three tablespoonfuls of mushroom liquor.
- Cook for six minutes, take up, and reduce the liquid half by rapid boiling.
- Add to it one cupful of Allemande Sauce, a dozen cooked mussels or oysters, and half a dozen small cooked mushrooms.
- Take from the fire, add a tablespoonful of butter and the juice of half a lemon.
- Pour over the fish and serve.