Fried Sole
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 118. The excerpt below is the record exactly as published.
Fried sole. Soak your sole for half an hour in white wine, seasoned with salt, pepper, and chopped herbs ; cut a slit down its back, slightly raise the fillets from the bone; soak in milk for a few minutes, sprinkle with flour, and fry in lard or butter; serve, garnished with slices of lemon and fried parsley
Cook this with the app: pantry check, scaling, and the assistant.