pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Fillet of Sole a la Maria Mathilda
From The Swedish, French, American cook book, 1918
Serves 2
Garnish with unpeeled shrimps.
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 110. The excerpt below is the record exactly as published.
Filet de Sole) a la Maria Mathilda Fillet the sole (or flounder); cut in a heart shape; cover with mousse of shrimps that has not been colored; decorate all around with the mousse that has been colored (shrimp color); cook in oven — well covered — with some sherry, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.