Filleted Sole
From The book of plain cooking, 1904
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 5. The excerpt below is the record exactly as published.
Filleted Sole When a sole is rather large for frying, and not large enough for boiling, it is pleasant filleted. The fillets may be cut in half and rolled. Dust with flour. Boll in egg and bread-crumbs, and fry in boiling fat. Serve on a dish-paper, with a garnishing of parsley and lemon
Cook this with the app: pantry check, scaling, and the assistant.