SOLE A LA LAGUNITAS
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 17. The excerpt below is the record exactly as published.
SOLE A LA LAGUNITAS Spread a cup or more of creamed onions, slightly chopped, on a baking dish and place on them, in a row, a pound of filets of sole. Sprinkle with salt, pepper and grated cheese ; then cover all with a generous cup of cream sauce (No. 123), flavored with a teaspoon of chile powder. Sprinkle liberally with more cheese and then with crumbs
Cook this with the app: pantry check, scaling, and the assistant.