pescatariannut-freesoy-free
Sole (a la Colbert)
From Cassell's dictionary of cookery, 1892
Serves 1
Time: about twenty minutes to fry a thick fish. Sufficient for two or three persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1831. The excerpt below is the record exactly as published.
Sole (a la Colbert). — Take a thick sol^ scale it, draw off the dark skin, and clean it ; with a sharp knife loosen the flesh from the bone on one side, without taking it oflc; make an incision on both sides of the bone down the length of the fish, and with the handle of a knife break it in one or two places, so that when the fish is done enough the bone may be removed without spoiling the appearance of the fish. Replace the flesh on the bone where it has been disturbed ; egg and bread-crumb the fish, let it stand an hour, and then fry in the usual way [see Sole, Fried). When done enough, carefully remove the back bono, and in the cavity thus made place a little maitre d' hotel butter. Serve the fish on a hot dish, garnish ■with parsley, and send a cut lemon, or, if pre- ferred, plain melted butter or maitre d'hotel sauce to table with it. The maitre d'hotel butter may be made as follows : — Wash a hand- ful of picked parsley-leaves, chop them finely, put them in the corner of a napkin, dip them in cold water, and wring them dry. This second washing will decrease the raw taste of the parsley. Put it in a basin, and with it a piece of fresh butter the size of an egg, a little pepper and salt, and a table-spoonful of lemon- juic
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Cook this with the app: pantry check, scaling, and the assistant.