Filets de Soles Andalouse
From A guide to modern cookery, 1909
Serves 2
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 169. The excerpt below is the record exactly as published.
FILETS DE SOLES ANDALOUSE Coat the upper sides of the fillets with fish forcemeat com- bined, per pound, with three oz. of chopped capsicum. Roll them up, after the manner of a scroll (see No. 914), and smooth the forcemeat on the top. Poach the fillets in butter and fish fumet.
Cook this with the app: pantry check, scaling, and the assistant.