Filets de Soles d la Victoria
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 Victoria. — Fold the fillets and cook them in a buttered saute-pan with a little white wine. Dress them on a border of mashed potatoes, previously browned in the oven. Sauce over with a well reduced white wine sauce (sauce au vin blanc, No. 216), garnish with chopped truffle and tongue, also with some small fleurons (half -moons of puff- paste). 552. Soles a la Colbert. — Trim a good-sized sole, take off both skins and wipe it with a cloth. With a sharp-pointed knife make an incision alongside the bone, break the bone at each end, remove it carefully without mutilating the fish. Brush the fish with beaten egg on both sides, and cover well with fresh bread-crumbs. Fry in deep hot fat a golden colour, drain it well on paper or a cloth, dish up and fill the centre of the fish (the cavity where the bone was removed) with well-seasoned
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