The Economical Jewish Cook: A Modern Orthodox Recipe Book for Young Housekeepers

by May Henry; Edith B. Cohen

Sole au Gratin. Time—½ hour.

1 sole, ½ shalot, 4 mushrooms, 1 teaspoonful chopped parsley, juice of a lemon, 1 oz. butter, raspings (see [page x].); salt and pepper to taste.

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