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Filet de Sole a la Normande
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Recipe attributed to Lady Playfair.
Presented as published in 1907. 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
Nutrition per serving
10Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories9.6 kcal
Protein2.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol16 mg
Sodium53 mg
Potassium25 mg
Calcium11 mg
Iron0 mg
Magnesium4.8 mg
Phosphorus20 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.3 mcg
Choline8.8 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 10. The excerpt below is the record exactly as published.
Filet de Sole a la Normande. Take rather large fillets of sole and beat them with a bat; season with salt, pepper, and a little lemon juice; have some potatoes cut about the size of a cork, and roll each piece of fish round, then tie up in a little band of buttered paper; place the fillets into a pan with a little fish stock, and cook for 15 minutes, and when cold remove the potatoes. Make a nice mayonnaise sauce, and have ready a lobster cut up in small pieces
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