Fillets of Sole
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 79. The excerpt below is the record exactly as published.
Fillets of Sole Take two fillets of sole, spread them on one side with a layer of bread-crumbs, chopped parsley, and salt to taste, with a little beaten egg
Cook this with the app: pantry check, scaling, and the assistant.