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Filets de Soles Anglaise
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
Nutrition per serving
274Calories
7 gProtein
39 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories274 kcal
Protein7.2 g
Carbohydrates39 g
Fiber2.4 g
Sugars3.3 g
Total Fat9.6 g
Saturated Fat4.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.4 g
Cholesterol20 mg
Sodium395 mg
Potassium106 mg
Calcium99 mg
Iron2.6 mg
Magnesium23 mg
Phosphorus89 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.6 mg
Folate58 mcg
Choline7.9 mg
Caffeine0 mg
Water3.5 g
Estimated from matched ingredients across 2 servings.
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 ANGLAISE Treat the fillets a l’anglaise with fresh and fine bread-crumbs. Pat the bread-crumbs over the egg with the flat of a knife, that FISH 293 the two may be well combined; and, with the back of a knife, criss-cross the coating of the fillets. Cook them gently in clarified butter.
Cook this with the app: pantry check, scaling, and the assistant.