Sole a la Colbert

Ingredients

• a sole
• two ounces of butter
• half a teaspoonful of chopped tarragon
• two ditto of lemon-juice
• a little pepper
• a little salt
• two tablespoonfuls of melted butter

Method

1. 1

   Make an incision in the back of the sole from the head nearly to the tail; break the bone in three pieces; breadcrumb and fry as in No.

2. 2

   31.

3. 3

   When done, take out the pieces of bone and fill with the butter mixed with tarragon, chervil, lemon juice, pepper, and salt.

4. 4

   Pour the remainder mixed with melted butter around the fish, put in the oven for a few minutes, and serve very hot.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 95. The excerpt below is the record exactly as published.

Sole a la Colbert. Make an incision in the back of a sole from the head nearly to the tail ; then break the bone in three pieces ; bread- crumb, and fry as in No. 31. When done, take out the pieces of bone and fill with the following : — Lay two ounces of butter on a plate with half a teaspoonful of chopped tarragon and chervil, two ditto of lemon-juice, and a little pepper and salt ; put about three parts of it into the sole, and mix the remainder with two tablespoonfuls of melted butter

Cook this with the app: pantry check, scaling, and the assistant.