Sole au gratin from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Remove the skin, the head and fins, from a nice fresh sole and trim it. Wash it and dry it well in a clean cloth. Season it with pepper and salt, rub the dish in which it is to be served well with ...
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Cooking tools:
- Chef's knife
- Cutting board
- Kitchen towel
- Baking dish
- Oven
Ingredients
- pepper
- buttered paper
- white wine
- butter
- salt
- parsley
- browned breadcrumbs
- water
- salmon
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