Fillet of Sole, Orly
From The Hotel St. Francis cook book, 1919
Serves 4
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 59. The excerpt below is the record exactly as published.
Fillet of sole, Orly Rolls Tripe and oysters in cream Coffee Baked potatoes Diplomate pudding Coffee DINNER Cream of celery Pompano, Cafe Anglaise Chicken saute, Portugaise Fresh asparagus, Hollandaise Julienne potatoes Romaine salad Sponge cake Compote of mixed fruits Coffee Orange en supreme. Slice- six oranges, put in bowl with three spoonfuls of powdered sugar and two ponys of Curaqao, let stand for thirty minutes, and serve in supreme glasses. Fillet of sole, Orly. Roll four fillets of sole in the form of cigars, put in flour, then in beaten eggs, and finally in bread crumbs, and fry in hot swim- ming lard. When done lay on napkin, garnish with quartered lemon and fried parsley, and serve tomato sauce separate
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