Sole aux Fines Herbes
From High-class cookery recipes, 1897
(The white sauce should be made of fish-stock.)
Presented as published in 1897. 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 High-class cookery recipes (1897) by Edith Nicolls Clarke, page 15. The excerpt below is the record exactly as published.
Sole aux Fines Herbes. Ingredients, One Sole. Half a pint of White Sauce. Two tablespoonfiils of Tarragon Vinegar. One teaspoonful of mixed Parsley, Tarragon, and Chervil chopped finely
Cook this with the app: pantry check, scaling, and the assistant.