Filets de Soles à la Fmdienne

Ingredients

• 2 soles
• lobster puree
• 1 egg
• bread-crumbs
• 6 mushrooms
• 2 gherkins
• 2 tablespoonfuls piccalilli
• ½ gill mild curry or Madeira sauce
• frying-fat
• plain boiled rice

Method

1. 1

   Skin and fillet soles, flatten and spread with lobster puree, fold, and trim.

2. 2

   Season, dip in egg, and cover with breadcrumbs.

3. 3

   Cut piccalilli, gherkins, and mushrooms into strips, heat with sauce.

4. 4

   Fry fillets until golden, drain, and serve in a circle with garniture in the center and rice on the side.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 174. The excerpt below is the record exactly as published.

Filets de Soles d V Fmdienne. — 2 soles, lobster puree (No. 540), 1 egg, bread-crumbs, seasoning, 6 mushrooms, 2 gherkins, 2 tablespoonfuls piccalilli, \ gill mild curry or Madeira sauce, frying-fat, plain boiled rice

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