Filets de Soles en Pilaw a la Levantine

Name: Filets de Soles en Pilaw a la Levantine
Yield: 3 servings
Ingredients: three oz. of butter; one oz. of capsicum cut into dice; one and one-half oz. of egg-plant, cut into dice; some pilaff rice after the usual recipe

From A guide to modern cookery, 1909

Serves 3

Rice should border the dish, fillets in the middle coated with brown butter.

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 174. The excerpt below is the record exactly as published.

three oz. of butter. Pour this sauce into the dish containing the fillets and the vegetable garnish, and serve immediately. 897—-FILETS DE SOLES EN PILAW A LA LEVANTINE Cut the fillets into collops, and toss these in butter. Prepare some pilaff rice after the usual recipe (No. 2255), and add thereto one oz. of capsicum cut into dice. Also toss in butter one and one-half oz. of egg-plant, cut into dice

Cook this with the app: pantry check, scaling, and the assistant.