Fillets of Sole Monte Carlo
From The Dudley book of cookery and household recipes, 1909
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 MONTE CARLO INE the bottom of a gratin dish with nicely seasoned spinach, then lay on the top of the spinach as many fillets as you require. Make a thin rich Bechamel sauce with plenty of cream. Sprinkle the fish with a lot of grated cheese (Parmesan). Pour the sauce over it and sprinkle another layer of Parmesan cheese. Put three or four tiny bits of butter
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