Fillets of Sole with Shrimps
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Serve with pats of shrimp butter.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 44. The excerpt below is the record exactly as published.
FILLETS OF SOLE WITH SHRIMPS 75 Fillets of Sole with Shrimps. — Fillet a large Sole, and make a good broth with the bones and trimmings. Mince, not too finely, half a pint of picked shrimps, and season them with pepper and a very little salt. Lay the fillets on a board, brush their upper sides with white of egg, and spread over each a coating of the mince after having moistened it with a quarter of a pint of white sauce made with the fish broth and thickened with a raw egg
Cook this with the app: pantry check, scaling, and the assistant.