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📝 Description
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🥘 Ingredients
2 soles; salt, cayenne, and pounded mace to taste; the juice of 1/2 lemon, salt and water, 1/2 pint of cream.
👨🍳 Method
Skin, wash, and fillet the soles, and divide each fillet in 2 pieces; lay them in cold salt and water, which bring gradually to a boil. When the water boils, take out the fish, lay it in a delicately clean stewpan, and cover with the cream. Add the seasoning, simmer very gently for ten minutes, and, just before serving, put in the lemon-juice. The fillets may be rolled, and secured by means of a skewer; but this is not so economical a way of dressing them, as double the quantity of cream is required.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's Soles with Cream Sauce this week, eager to taste a Victorian fish dish. I found the method surprisingly simple — no elaborate sauces or lengthy preparations. The surprise came when I added the lemon juice just before serving; it brightened the dish beautifully, cutting through the richness of the cream. This recipe is perfect for the weeknight cook seeking a quick, elegant meal. The fish fillets poached gently in cream create a delightfully tender texture. The mace, a spice often overlooked today, added a subtle warmth that complemented the lemon beautifully. If you've never cooked with it before, this is your chance to try. The fish is done in under 15 minutes. Don't forget to pour yourself a glass of chilled white wine and enjoy.
