Filets de Soles à la Colbert

Ingredients

• Two Soles
• Four Anchovies pounded or a little Anchovy Essence
• One Clove Garlic
• Half a pint of Melted Butter Sauce

Method

1. 1

   Skin and fillet the soles.

2. 2

   Fold them, by placing each fillet round the left thumb and twisting the two ends tightly together.

3. 3

   Put them on to a baking sheet, previously buttered.

4. 4

   Sprinkle them with a little salt and lemon juice, cover with buttered paper, and bake in a quick oven for ten minutes.

5. 5

   When done, roll the filets of sole in brown bread-crumbs.

6. 6

   Dish in a circle, put a round pat of Maitre d'Hotel butter on the top of each, and pour sauce round.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 12. The excerpt below is the record exactly as published.

Filets de Soles a la Colbert, Ingredients. Two Soles. Four Ancliovies pounded or a little Anchovy Essence. One Clove Garlic. Half a pint of Melted Butter Sauce

Cook this with the app: pantry check, scaling, and the assistant.