Saturday, August 20, 2011

Fillet of Sole au gratin

Choose two flounders weighing about three pounds. Lay them on the table with the dark side uppermost; with a sharp, thin-bladed knife cut down to the back bone, following the dark line in the middle of the fish; then turn the edge of the knife outward, and cut towards the fins, keeping the blade flat against the bone, and removing one quarter of the flesh of the fish in a single piece; proceed in the same way until you have eight fillets; carefully cut the skin from them; season them with salt and pepper, lay them on a buttered dish suitable to send to table, sprinkle them thickly with sifted cracker crumbs, and a little grated Parmesan, or any rich, dry cheese; put a few bits of butter over them, using not more than an ounce in all, and brown them in a quick oven. Serve them as soon as they are nicely browned. This is a very savory and delicate dish, requiring some practice to do nicely, but comparatively inexpensive, and well worth all trouble taken in making it.

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