Home › Dressed Fish › Salt and Pepper (One teaspoonful of chopped)

Salt and Pepper (One teaspoonful of chopped)

ム One teaspoonful of chopped Parsley.

Half a gill of Cream.

Put the bones and fins of the sole into a saucepan with half a pint of water and milk, and put it on to boil. Fold the fillets loosely, put them on a greased tin, sprinkle with pepper and salt, and squeeze some lemon-juice over them. Cover with a buttered paper, and place in a moderate oven for about six minutes. Melt the butter in a stewpan, add the flour, mix well. Strain and pour in the fish-stock made from the bones, and boil for ten minutes. Then add salt, pepper, cream, lemon-juice, and the chopped parsley.

Arrange the fillets in a circle on a dish, and pour the sauce over them.