Skip to main content
Main

Soles with Mushrooms

Soles simmered in milk, water, butter, salt, and lemon juice, served with mushroom sauce.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 4 ingredients
Jump to recipe ↓

Soles with Mushrooms

4 persons

Ingredients

Directions

Poach the soles

  1. Cleanse the soles, but do not skin them, and lay them in a fish-kettle with the milk, water, butter, salt, and lemon juice.

  2. Bring them gradually to the boil, and let them simmer very gently until done, about 7 minutes.

Serve

  1. Take them up, drain them well on a cloth, put them on a hot dish, and pour over them a good mushroom sauce.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Soles
Main protein; gentle poaching keeps the flesh moist and flaky rather than tough.
Milk
Poaching liquid that adds mild richness and helps keep the fish tender.

The step that matters

Bring the fish to the boil gradually and simmer very gently. Rapid boiling toughens fish protein and can break the delicate flesh apart. Slow heating and a gentle simmer cook the soles evenly and keep them moist and intact.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes