Sole d la Colbert
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Can be filled with a d’Uxelle mixture and served cold with mayonnaise or tomato cream.
Presented as published in 1904. 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 "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 27. The excerpt below is the record exactly as published.
Sole d la Colbert. — Remove the brown skin and trim the fish, then run your knife down each side of the backbone to within an inch of the head and tail, slipping the blade along under the flesh to loosen but not remove the fillets, breaking the backbone in two or three places with the haft of your Imife. Now egg, crumb, and fry in plenty of hot fat in the usual way for ten or twelve minutes. The edges of the cuts will, when cooked, have curled away from the bone, which you now remove, drainmg the fish well on a clean cloth, and rej)lacing the bone with a pat of maitre d’hotel butter; sprinkle with salt
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