Filets de Soles Caprice
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 CAPRICE Dip the fillets in melted, seasoned butter, and. then roll them in fresh and fine bread-crumbs. Pat the bread-crumbs with the flat of the knife, and with the back of the same instrument criss-cross the surface of the fillets. Sprinkle with melted butter, and set to grill gently, taking care that the coating of bread-crumbs acquires a nice, light-brown colour. Lay on each grilled fillet the half of a peeled banana
Cook this with the app: pantry check, scaling, and the assistant.