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Sole Fricassee with Crayfish or Anchovy Butter and Fish Dumplings

4 servings

Ingredients

• soles (as needed)
• butter (a little)
• salt (a little)
• boiling bouillon (as needed)
• grated breadcrumbs (a little)
• lemon slices (a little)
• mace (a little)
• white pepper (a little)
• anchovy butter or crayfish butter (a little)
• fish dumplings (as needed)

Instructions

1. Skin, gut, clean, and debone the soles, then cut into smaller pieces.
2. Sauté them halfway through in fresh butter with a little salt.
3. Then add boiling bouillon, grated breadcrumbs, lemon slices, mace, and a little white pepper, and cook the fish until tender in the thickened sauce.
4. Finally, season the sauce with anchovy butter or crayfish butter and serve the fricassee with fish dumplings.

Modernized from a treasured 19th-century German cookbook.