Sole à la Normandy
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
- a cupful of Allemande Sauce
- a tablespoonful of butter
Method
- Put the fillets from three soles in a buttered saucepan with half a wineglassful of white wine, three tablespoonfuls of mushroom liquor, and salt and pepper to season.
- Cover and cook for six minutes, drain, and arrange on a serving-dish.
- Boil the gravy for five minutes, add a cupful of Allemande Sauce, a dozen oysters, and six sliced mushrooms.
- Take from the fire, add a tablespoonful of butter and the juice of half a lemon, pour over the fish, and serve.