Fillets of Sole Bercy
From A second Dudley book of cookery and other recipes, 1914
Add glaze and lemon juice before serving.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 13. The excerpt below is the record exactly as published.
FILLETS OF SOLE BERCY T)UTTER the bottom of the dish intended for the soles, and sprinkle it with two finely chopped shallots. Lay the fillets lengthwise upon the dish, side by side ; moisten them with three tablespoonfuls of white wine and as much fish liquid, and add half an ounce of butter cut in small pieces
Cook this with the app: pantry check, scaling, and the assistant.