Fried Fillet of Sole
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 290. The excerpt below is the record exactly as published.
Fried fillet of sole, remoulade Pork sausages Apple sauce Brie cheese and crackers Coffee Wheat cakes Coffee DINNER Potage Jackson Crab meat Monza Chicken dumplings, sauce Allemande Braised beef a la mode Peas a la Fran<jais Duchess potatoes Pineapple biscuit glace Assorted cakes Coffee Fried fillet of sole. Clean and trim the fillets, season with salt and pepper, roll in flour, then in beaten eggs, then in bread crumbs, and fry in swimming hot lard for five minutes. Remove and serve on napkin with quartered lemons and fried parsley
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.