Filets de Soles Miramar
From A guide to modern cookery, 1909
Serves 4
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 172. The excerpt below is the record exactly as published.
FILETS DE SOLES MIRAMAR Divide each of the fillets into slices; season them and cook them in butter. Cut fifteen roundels (one-third inch thick) of egg-plant; season, dredge, and toss them in butter, taking care to keep them very crisp. Take a timbale of suitable size, and line its sides with a layer (three-quarters inch thick) of pilaff rice. FISH 299 Put the roundels of egg-plant and the sliced fillets of sole (mixed and tossed together for a moment) in the middle of the dish. Just before serving, sprinkle with one oz. of lightly-browned butter
Cook this with the app: pantry check, scaling, and the assistant.