pescatariangluten-freedairy-freenut-freeegg-freesoy-freeshellfish-free
Filets de Soles Clarence
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
Nutrition per serving
426Calories
13 gProtein
93 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories426 kcal
Protein13 g
Carbohydrates93 g
Fiber14 g
Sugars36 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium4220 mg
Potassium1925 mg
Calcium156 mg
Iron16 mg
Magnesium100 mg
Phosphorus263 mg
Zinc1.4 mg
Copper2.3 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A93 mcg
Vitamin E5.2 mg
Vitamin K14 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.1 mg
Folate47 mcg
Choline37 mg
Caffeine0 mg
Water361 g
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 CLARENCE Fold the fillets, and poach them in fish fumet. They may be dished after the two following methods :— 1. Put a preparation of Duchesse potatoes in a piping-bag fitted with a large, grooved pipe, and describe therewith an ornamental design containing as many divisions as there are fillets of sole. Lightly gild and brown in the oven. This design, consisting of scroll-work, should be prepared before poaching the fillets. Lay a fillet in each division of the design, and coat with American sauce, prepared with curry
Cook this with the app: pantry check, scaling, and the assistant.