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Fillet of Sole a la Marguerite
From The Swedish, French, American cook book, 1918
Serves 1
Garnish with parsley.
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 109. The excerpt below is the record exactly as published.
Filet de Sole ) a la Marguerite Fillet the sole (or flounder); roll about four inches around and three inches long; put in a pan with sherry, fish broth, pepper, and salt; steam for about twelve minutes. Arrange on a platter; sprinkle with chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.