Sole aux Fines Herbes
From The Ocklye cookery book, 1909
White sauce can be used instead of gravy.
Presented as published in 1909. 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 The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 10. The excerpt below is the record exactly as published.
SOLE AUX FINES HERBES Ingrfdients One sole. Four tablespoonfuls of gravy. One eschalot. Parsley. A wineglass of sherry. Harvey sauce. One ounce of butter. Anchovy sauce
Cook this with the app: pantry check, scaling, and the assistant.