Fried Fillets of Sole
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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 paper-bag cookery manual (1911) by Charles Herman Senn, page 13. The excerpt below is the record exactly as published.
Fried Fillets of Sole. Remove the skin and fins from two soles, cut off the head portion, dip the fish fillets in milk and then in flour. Put them in a well buttered “ Express ” paper-bag with about 2 ozs. of clarified butter
Cook this with the app: pantry check, scaling, and the assistant.