Home › The Waldorf Kitchen › Broiled Sole

Broiled Sole

Clean and skin a sole, sprinkle both sides with pepper and salt, and squeeze a small quantity of lemon juice over it; dip the sole in warmed butter, cover it well with finely grated breadcrumbs, place it on a gridiron, and broil it over a clear fire, turning it when brown on one side and browning the other. Bone an anchovy, put the flesh into a mortar with a small lump of butter, and pound it, then place it in a small saucepan with one wineglassful of white wine, and the strained juice of half a lemon, and stir it over the fire for a few minutes. When cooked, place the sole on a hot dish, pour the sauce over it and serve.

Soles, Colbert Style Skin and trim the soles and boil them. Blanch the hearts of four heads of endive, put them in a saucepan with a lump of butter, and stir over the fire until hot; then pour over one pint of stock that has been thickened with the yolk of egg beaten with a little cream, and add three or four poached eggs. Place the soles on a hot dish, pour the sauce over them, and serve.