Bordure de Filets de Soles à l’Italienne
From A guide to modern cookery, 1909
Serves 6
Serve with an Italian salad in the center.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 178. The excerpt below is the record exactly as published.
BORDURE DE FILETS DE SOLES A L’ITALIENNE Line a border-mould with jelly; 7.e., coat its bottom and sides with a thin layer of fish jelly, rocking it upon ice as already explained. Now fill it, two-thirds full, with a garnish consisting of a julienne of cold, poached fillets of sole, a julienne of truffles (two oz. per two filleted soles), and a julienne of capsicum (one and one-half oz. per two filleted soles). Fill up the mould with melted fish jelly
Cook this with the app: pantry check, scaling, and the assistant.