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Sole a la Colbert
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Can also use green butter instead of maitre d’hotel butter.
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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 43. The excerpt below is the record exactly as published.
Sole a la Colbert, — Skin the Sole, make an incision along the backbone on the under or dark side, from an inch of the head to within an inch of the tail. Slip a knife under the flesh on each side of the cut, and loosen it from the bones ; snip the backbone with a pair of nippers in three or four places, so that it can be easily removed afterwards. Egg and breadcrumb twice as above, and fry with the cut side upper- most. The edges of the incision will curl outwards in the process of frying, and the opening thus made should be filled at the time of serving with an ounce of maitre d’hotel butter (p. 75), the Sole being sprinkled with fine salt
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Cook this with the app: pantry check, scaling, and the assistant.