Sole a la Daumont
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 63. The excerpt below is the record exactly as published.
Sole a la Daumont. Bone the sole. Garnish the inside with whiting forcemeat finished with shrimp butter and re-arrange the fillets to give a natural and untouched appearance to the fish. Poach on a buttered dish with one-sixth pint of white wine, the same quantity of the cooking-liquor of mushrooms STANDARD COOKERY. 89 and one ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.