Fried Fillets of Sole
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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 Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 28. The excerpt below is the record exactly as published.
Fried Fillets of Sole. Place a sole in a deep dish, season it with chopped sweet herbs, salt and pepper, cover it with white wine, and leave it to soak for half an hour. A few minutes before serving fillet the sole, dip the iillets in milk, dredge them well with flour, and fry them in lard
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