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Baked Sole.
Ingredients.
A Sole. Lemon. Stock. Mushrooms. Eschalots.
3 oz. of Butter. Parsley. Flour.
Method.
1. Take a large sole, remove the black skin, and scrape or skin the other side, remove the gills, cut off
the fins, clean it, and wipe it with a clean cloth. 2. Make an incision on each side down the back to the bone.
3. Take an oval gratin pan and well butter it. 4. Lay on the sole. 5. Add a little salt and pepper,
the juice of a lemon, and a gill of stock or water. 6. Bake in an oven fifteen or twenty minutes.
Make a sauce as follows: 1. Put into a small stewpan an ounce of butter and the same weight of flour. 2.
Stir for two or three minutes. 3. Add half a pint of water or stock. 4. Season with salt and pepper, after
the soles have been in the oven fifteen or twenty minutes. 5. Pour the liquor from the soles into the sauce.
6. Add another ounce of butter and a good tablespoonful of fine herbs composed of equal parts of button mushrooms
and parsley, and half the quantity of eschalots all finely minced; these should have been previously blanched. 7.
Add to the sauce, which should now be boiled up. 8. Place the sole on a dish. 9. Pour the sauce over, and serve.
PRECAUTIONS.-Careful preparation of the sauce and the blanching of the fine herbs are essential.
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