Sole au Gratin
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Sole au Gratin

Ingredients

Directions

  1. Skin the sole, cut off the fins and nick it on both sides with a knife, dry it well.
  2. Chop the shallot, mushrooms and parsley, mix them together, and sprinkle half of them on to a dish.
  3. Lay the sole on this seasoning, and sprinkle the rest of it over the sole.
  4. Squeeze lemon-juice over, sprinkle with salt, pepper and stale scraps of bread.
  5. Put little bits of butter on the fish, bake in a moderate oven for 10 minutes.

Other Information

Author: Person.May Henry, Person.Edith B Cohen

Source: The Economical Jewish Cook (1897-01-01)

Category: Seafood

Measure: avoirdupois

Ingredient: sole, shallot, mushroom, parsley, lemon, butter, bread, salt, pepper

Equipment: measuring cups, measuring spoons, knife, oven, baking dish

See Also