Sole a la Mai^tre d' Hotel
From Home cookery, 1898
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 Home cookery (1898) by North Midland School of Cookery, page 22. The excerpt below is the record exactly as published.
Sole a la Mai^tre d' Hotel. Skin and fillet a sole, cut each fillet in half, squeeze over a few drops of lemon juice. Season. Fold over. Bake the fillets on a buttered tin, with buttered paper over, about ten minutes. Dish in a circle. Pour over Maitre d' Hotel sauce
Cook this with the app: pantry check, scaling, and the assistant.