Sole au Four

Baked Sole

Preparation info

  • Difficulty


Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About


Put in a saucepan a tablespoonful of brown roux, half a claret glass of dry white wine, three shallots finely chopped, salt and pepper, and soak this for a few minutes. At the same time have the sole cleaned and ready (the black skin should be removed) and also cook it, for a few minutes only, in an oiled fireproof dish. Then pour the sauce over it so that the fish is covered; add breadcrumbs and bake in a moderate oven for about ten minutes to a quarter of an hour, according to size.