Sole a l'Horley
From Miss Cameron's cookery book, 1898
Serves 1
Plaice is very good cooked in the same way.
Presented as published in 1898. 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 Miss Cameron's cookery book (1898) by Ida Cameron, page 17. The excerpt below is the record exactly as published.
Sole a l'Horley. Ingredients: 1 large filleted sole^ 1 tablespoonful salad oil, 1 tablespoonful of vinegar, 1 teaspoonful of finel; chopped parsley, 1 bay leaf, 1 chopped shalot, and som Kromeskie batter
Cook this with the app: pantry check, scaling, and the assistant.