A DISH OF SOLE IS THUS MADE [2] BEAT THE SOLE [3] PREPARE [4] AND PLACE THEM IN A [shallow] SAUCE PAN, ADD OIL, BROTH AND WINE, AND POACH THEM THUS; NOW CRUSH PEPPER, LOVAGE, ORIGANY AND ADD OF THE FISH JUICE; THEN BIND THE SAUCE WITH RAW EGGS [yolks] TO MAKE A GOOD CREAMY SAUCE OF IT; STRAIN THIS OVER THE SOLE, HEAT ALL ON A SLOW FIRE [to fill it with live heat] SPRINKLE WITH PEPPER AND SERVE [5].
[1] G.-V. P. solearum.
[2] Tor. sentence wanting in other texts.
[3] Beat, to make tender, to be able to remove the skin.
[4] Tor. curatos—trim, skin, remove entrails, wash.
[5] One of the best of Apician accomplishments. Exactly like our modern sole au vin blanc, one of the most aristocratic of dishes. Cf. ℞ No. [487], Excerpta, [XIX].
[155a] FISH LIQUOR PATINA EX PISCIBUS
A LIQUOR [in which to cook fish] IS MADE BY TAKING [1] ONE OUNCE OF PEPPER, ONE PINT OF REDUCED WINE, ONE PINT OF SPICED WINE AND TWO OUNCES OF OIL.
[1] Tor. sentence wanting in other texts.