Fried Soles, sauce Colbert

Ingredients

• six small soles
• a pinch of salt
• half a pinch of pepper
• the juice of half a lemon
• roll in fresh bread-crumbs
• and beaten eggs
• a quarter of a bunch of fried parsley
• half a pint of Colbert sauce

Method

1. 1

   Cut off heads of soles, make an incision down the backbone, season with salt, pepper, and lemon juice.

2. 2

   Roll in breadcrumbs and beaten eggs, flatten, and fry in hot fat for three minutes.

3. 3

   Drain, add salt, and arrange on a dish with fried parsley.

4. 4

   Serve with Colbert sauce.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 136. The excerpt below is the record exactly as published.

Fried Soles, sauce Colbert.— Select six small soles, cut off their heads, and make an incision down the backbone. Season with one JFISff. 197 pinch of salt, half a pinch of pepper, and the juice of half a lemon ; roll in fresh bread-crumbs and beaten eggs, then flatten them well, and leave them to drip for a few minutes; fry them for three minutes in very hot fat ; drain, add another half a pinch of salt, and arrange them on a dish on a folded napkin. Garnish with a quarter of a bunch of fried parsley, and serve with half a pint of Colbert sauce

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