Fillet of Sole a la Gustaf
From The Swedish, French, American cook book, 1918
Serves 1
Fish dish for dinner.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 106. The excerpt below is the record exactly as published.
Fillet the sole (or flounder); lay on a buttered pan, all the fillets together, forming them in the shape of a fish. [This dish can be made as large as for eight to ten people.] Add one fillet to the other, pointing them at each end — one end wider than the other. Put sherry or white wine with some fish broth in the pan; steam (according to the size of the fish) from ten to fifteen minutes. Take out; coat with a hollandaise sauce; decorate with chopped parsley and truffles on a bias
Cook this with the app: pantry check, scaling, and the assistant.