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Fillet of Sole, Victoria
From The Hotel St. Francis cook book, 1919
Serves 1
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 43. The excerpt below is the record exactly as published.
Fillet of sole, Victoria. Put four fillets in a buttered saute pan, season with salt and pepper, add one-half glass of white wine. When done put on platter and pour a lobster sauce over the fish, with lobster and truffles cut in small squares
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