Fillet of Sole, Admiral
From The Hotel St. Francis cook book, 1919
Serves 4
Garnish with fleurons.
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 22. The excerpt below is the record exactly as published.
Fillet of sole, Admiral. Put fillets of sole in a buttered saute pan, deco- rate the top with fish force meat in the shape of an anchor, and cook in white wine. When done serve with a white wine sauce, with shrimps, oysters and clams
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