Sole, baked in white wine, with tomato and anchovy sauce, makes a delicious main course for a dinner party. Serve Hapsburg
Sole with duchess potatoes and creamed spinach, and, on special occasions, a bottle of Chablis or Pouilly Fume’.
1 teaspoon vegetable oil
1 lb. Dover sole, filleted
2 medium-sized onions, thinly sliced and pushed out into rings
3 fl. oz. dry white wine
1 teaspoon salt
½ teaspoon black pepper -½ teaspoon dried marjoram
2 tablespoons tomato puree
2 teaspoon anchovy essence
1 tablespoon cornflour dissolved in
2 tablespoons water
1 tablespoon chopped chives
3 gherkins, sliced
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190CC). With the teaspoon of oil, lightly grease a shallow ovenproof dish.
Arrange the sole fillets in the dish and arrange the onion slices on top.
In a small bowl, combine the white wine, salt, pepper, marjoram, tomato puree, anchovy essence and the cornflour mixture, mixing well with a wooden spoon until the mixture is thoroughly blended. Pour the mixture over the sole and onion mixture and sprinkle the chives and sliced gherkins over the top.
Place the dish in the centre of the oven and bake for 30 minutes, or until the fish flakes easily when tested with a fork.
Rich with sherry and colourfully decorated, Handsome Tipsy Cake is a mouth-watering dessert.
Remove from the oven and serve im-mediately, from the dish.