Countess Morphy

Les Fillets De Sole Au Cidre

Fillets of Sole With Cider

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Recipes of all Nations
Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This recipe, which contains cider, comes, of course, from Normandy. Cider is used as much in cooking in Normandy as white wine in other districts of France, and is a very good substitute for wine.

Ingredients

  • The number of fillets of sole required
  • 2 or 3 shallots
  • 1 or 2 glasses of cider, according to the number of fillets,

Method

Put the fillets in a fire-proof dish, season them with salt and pepper, sprinkle with the chopped shallots, and pour the cider over them. Cook in a moderate oven for about 15 to 20 minutes, or till the fish is tender. When done, put the cider in a small saucepan, add 3 or 4 tablespoons