Fillets of Sole a la Venetienne
From The Dudley book of cookery and household recipes, 1909
Garnish with oysters, mushrooms, and diced eggs.
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 8. The excerpt below is the record exactly as published.
FILLETS OF SOLE A LA VENETIENNE r 1 1AKE the fillets of two soles, trim them lengthways A and heat them lightly. Place them in a terrine with salt, pepper, and mashed parsley, a little chopped onion, oil, and a squeeze of lemon, for one hour. Drain the fillets on a cloth, form them into rounds by making the two ends meet. Fill them with a forcemeat com- posed of whiting, parsley and a little curry
Cook this with the app: pantry check, scaling, and the assistant.