Filets de Soles Charlotte
From A guide to modern cookery, 1909
Serves 4
Surround with a border of jelly dice.
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 179. The excerpt below is the record exactly as published.
FILETS DE SOLES CHARLOTTE Fold the fillets; poach them in fish fwmet, and let them cool. Trim them; coat them with pink chaud-froid sauce; de- corate each fillet by means of a rosette of chervil leaves, in the centre of which rests a bit of lobster coral, and glaze them with fish jelly
Cook this with the app: pantry check, scaling, and the assistant.