Sole Colbert
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 63. 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 pieces. Dip the sole in milk, roll it in flour; treat it a I'Anglaise, and roll the separ- ated fillets back a little, so that they may be quite free from bones. Fry; drain on a piece of linen, remove the bones, and fill the resulting space with butter a la Maitre d'HoteL
Cook this with the app: pantry check, scaling, and the assistant.