Fillet of Sole with Tartar Sauce

Ingredients

• fillets from 2 soles
• each weighing about lYi pound
• 1 tablespoonful seasoning salt
• 1 sliced onion
• 3 sprigs of parsley
• 1 sprig of thyme
• juice of 1 lemon
• 2 eggs
• 2 tablespoonfuls lard or fat
• Tartar sauce

Method

1. 1

   Wash and wipe fillets dry, season with salt, and place in a covered dish with onion, parsley, thyme, and lemon juice for 0.5 hour.

2. 2

   Before serving, wipe fillets dry, dust with flour, beat eggs, dip fillets in egg, then roll in bread crumbs.

3. 3

   Fry in hot lard until light brown on both sides.

4. 4

   Arrange on a warm dish and serve with Tartar sauce.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 102. The excerpt below is the record exactly as published.

Fillet of Sole with Tartar Sauce.— Procure the fillets from 2 soles, each weighing about lYi pound, wash and wipe them dry with a clean towel, season with 1 tablespoonful seasoning salt, equally distributed over each fillet ; lay them in a covered dish with 1 sliced onion, 3 sprigs of parsley, 1 sprig of thyme, and the juice of 1 lemon or lime ; cover and let it stand V, hour. Twenty min- utes before serving wipe the fillets dry with a towel and dust lightly with fiour ; crack 2 eggs in a bowl and beat until light, take each fillet on a fork, dip first into the beaten egg, then roll into grated bread crumbs ; when all are prepared in this way place a frying pan with 2 tablespoonf uls lard or fa

Cook this with the app: pantry check, scaling, and the assistant.