Sole a la Colbert
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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 Domestic and economical cookery recipes (1897) by Lillie Richmond, page 11. The excerpt below is the record exactly as published.
SOLE A LA COLBERT. Fry the sole according to the directions given for fried sole. When cooked carefully remove the bone without breaking the fish. Put some maitre-d’hotel butter in the cavity, and serve before it melts. Garnish with fried parsley and cut lemon
Cook this with the app: pantry check, scaling, and the assistant.