Boiled Sole à la Française

Sole Bouillie à la Française

Preparation info

    • Difficulty


Appears in

Mrs A.B. Marshall's Cookery Book

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

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Trim the fish and lay it in cold water with a little salt for about an hour, then put it in a stewpan with enough cold water to cover it, add the juice of a lemon, about a dessertspoonful of salt, put a buttered paper over, and bring it gently to the boil; then let it stand on the side of the stove for four or five minutes, when cooked place it on the dish in which it is to be served, rub a little piece of good butter over it, and sprinkle it over with a little finely chopped parsley. Serve the sauce (see below) round, but not over, the sole, garnish outside this sauce lightly with the hard-boiled yolks of eggs that have been rubbed through a sieve, and edge the dish with olive potatoes. If you have any lobster coral, three or four little patches of it add to the prettiness of this dish. Be sure to have the sauce ready when the sole is dished, as the whole should be sent to table very hot.

Sauce for Boiled Sole

One and a half ounces of fine flour fried lightly in a stewpan with two ounces of butter, mix into this half a pint of hot water, the juice of half a lemon, a pinch of salt, a small dust of cayenne, two or three tablespoonfuls of thick cream, and stir together till boiling, then tammy and use.

Olive Potatoes for Garnish

Boil the potatoes plainly, then cut them as near as possible to the shape and size of Spanish olives, lightly pour a very little warm butter over them, sprinkle with finely chopped parsley, and use.