SOLE

an English fish, highly prized for the delicacy of its flesh, which obtains its name from its resemblance in shape to the sole of a human foot. There are two principal varieties--the upper skin of one dark and rough, and of the other a pale dull red. The former is considered the better. Both types are nearly white on the underbodies. The principal season is from November to February, but they are on sale to a limited extent all the year.

The only genuine sole is the imported, but other domestic fish, notably flounder, are retailed and eaten in its name. The Lemon Sole is a kind of flounder especially suitable for the purpose--its flesh is not as "woolly" as that of the common variety. The skin of the English sole can easily be torn from the flesh--a test that the American fish cannot pass.

added by the pass

Recipes that use sole

30 dishes across the Historical Foodie library call for sole.

The Epicurean · 30

No. 113 Lemons; to Cut Them in Various Manners Citrons Tailles de Differentes Manieres
No. 1168 Halibut a la Coligny Fletan a la Coligny
No. 1271 Fried Soles a la Colbert Soles Frites a la Colbert
No. 1272 Soles a la Lutece Soles a la Lutece
No. 1273 Soles a la Marguery—Fillets Filets de Soles a la Marguery
No. 1274 Soles a la Normande Filets de Soles Normande
No. 1275 Soles a la Richelieu—Fillets Filets de Soles a la Richelieu
No. 1276 Soles a la Rochelaise Soles a la Rochelaise
No. 1277 Soles a la Trouville Soles a la Trouville
No. 1278 Soles, Venetian Style—Fillets Filets de Soles a la Venitienne
No. 1279 Soles Baked Italian Style Soles au Gratin a l'Italienne
No. 1280 Fried Soles Soles Frites
No. 1281 Stuffed Soles—Fillets Filets de Soles Farcis
No. 1660 Sheep's Trotters a la Vinaigrette Pieds de Mouton a la Vinaigrette
No. 2384 Timbale of Fillets of Soles a la Gauloise Timbale de Filets de Soles a la Gauloise
No. 2392 Tourte of Fillets of Soles a la Financiere Tourte de Filets de Soles a la Financiere
No. 2395 Vol-au-Vent a la Dieppoise Vol-au-vent a la Dieppoise
No. 24 Tenderloin of Beef; How to Carve Pour Decouper un Filet de Boeuf
No. 2409 Cold Dishes Le Froid
No. 2580 Salmon a la Destaing Saumon a la Destaing
No. 2591 Shells of Perch or Red Snapper Coquilles de Perche ou de Red Snapper
No. 2593 Soles a la Mazagran-Fillets Filets de Soles a la Mazagran
No. 2629 Crawfish Salad a la Maintenon Salade d'Ecrevisses a la Maintenon
No. 2646 Russian Salad for Lenten Dinners Salade Russe au Maigre
No. 3611 Granite in Water Bottles with Currants, Cherries, Pomegranates, Etc Granits en Carafes a la Groseille, aux Cerises, Grenades, etc
No. 399 Fish Glaze Glace de Poisson
No. 57 To Scale and Clean Fish; to Skin Eels Pour Ecailler le Poisson, le Nettoyer et Depouiller les Anguilles
No. 777 Canapes, Windsor, Anchovy, Sardines, Caviare, Russian Herring, Smoked Salmon or Sturgeon, Deviled Herring, Shrimp, Crawfish, Lobster, Anchovy Butter, Red Beef Tongue or Ham, Careme and Hard-Boiled Eggs Canapes Windsor, aux Anchois, aux Sardines, aux Caviar, aux Harengs a la Russe, de Saumon ou d'Esturgeon, de Harengs a la Diable, de Crevettes, d'Ecrevisses, de Homards, au Beurre d'Anchois, a la Langue Ecarlate ou au Jambon, a la Careme et d'Œufs Durs
No. 809 Rolls, Small Fancy with Lobster, Shrimp, Crawfish, Fillets of Sole, Chicken Salpicon, Foies-Gras or Rillettes de Tours Petits Pains Garnis de Homard, Crevettes, Ecrevisses, Filets de Soles, Filets de Volaille ou Salpicon, Foies-gras on Rillettes de Tours
No. 883 Fish Croquettes Croquettes de Poisson