Filets de Soles aux Crevettes
From A guide to modern cookery, 1909
Serves 1
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 170. The excerpt below is the record exactly as published.
FILETS DE SOLES AUX CREVETTES Fold the fillets, and poach them in fish fumet. Dish them in an oval; garnish the middle with one oz. of shelled shrimps’ tails
Cook this with the app: pantry check, scaling, and the assistant.