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Sole with Wine (French Recipe)

A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

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 The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). 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.

France. Associated with France by its title says: French (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Take a sole or fillets of any delicate fish.
  2. Lay on a fireproof dish, sprinkle with white pepper, salt and a little shalot, cover with claret or white wine, and let it cook in the oven till done.
  3. Draw off the liquor in a saucepan and let it boil up.
  4. Have ready the yolks of three eggs, well stirred (not beaten), the juice of a lemon, and two ounces of butter.
  5. Put all together in a bowl.
  6. Little by little add the hot sauce, stirring all the time.
  7. Pour it over the fish, and sprinkle with chopped parsley.
  8. Serve very hot.
  9. A few mushrooms are a palatable addition to this dish.