sole Albert



  • Whole soles skinned and cleaned, one side dipped in melted butter and stale white breadcrumbs, put crumb side up in a buttered baking tin with the base covered with 3 parts dry vermouth to 1 part water, seasoned and sprinkled with chopped shallots and parsley and baked in a hot oven so that the bottom is steamed and the top browned. The fish is removed carefully and served with the strained and reduced cooking liquor with butter (monté au beurre).