pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Filets de Soles d la Royale
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 177. The excerpt below is the record exactly as published.
Filets de Soles d la JRoyale. — Skin one or two soles, remove the fillets, season them and spread a layer of finely minced or pounded truffles and champignons moistened with a little bechamel sauce (No. 203) over one side of each fillet, roll or fold them, range them in a buttered saute-pan, moisten with a glass of Madeira or Marsala wine
Cook this with the app: pantry check, scaling, and the assistant.