Haddock a la Royale
From Paper-bag cookery, 1911
Serve on a hot dish.
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 Paper-bag cookery (1911) by Nicolas Soyer, page 8. The excerpt below is the record exactly as published.
Haddock a la Royale. — Take from four to six fillets of fresh haddock. Spread them with butter. Dip in seasoned flour, and then in grated cheese. Put into a well-greased bag, and add to them a little more than a gill of milk
Cook this with the app: pantry check, scaling, and the assistant.