pescatariannut-freeegg-freesoy-free
Sole Colbert
From A guide to modern cookery, 1909
Serves 1
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 A guide to modern cookery (1909) by A. Escoffier, page 163. The excerpt below is the record exactly as published.
SOLE COLBERT On the upper side of the fish separate the fillets from the spine, and break the latter in several places. Dip the sole in milk; roll it in flour; treat it a l’anglaise, and roll the separated fillets back a little, so that they may be quite free from the bones. Fry; drain on a piece of linen; remove the bones, and fill the resulting space with butter
Cook this with the app: pantry check, scaling, and the assistant.