Sole Dejazet

Ingredients

• a good sized sole
• Season with salt
• and pepper
• dip in milk
• roll in flour
• in beaten eggs
• in bread crumbs
• melted butter
• a dozen tarragon leaves
• quartered lemons
• parsley in branches

Method

1. 1

   Remove the skin from a good sized sole, wash well, and dry in a napkin.

2. 2

   Season with salt and pepper, dip in milk, roll in flour, then in beaten eggs, and finally in bread crumbs.

3. 3

   Put in frying pan with melted butter and fry until done.

4. 4

   Place on a platter, and pour some butter, which has been browned in a pan, over the fish.

5. 5

   Lay a dozen tarragon leaves on top of the fish, garnish with quartered lemons and parsley in branches.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 231. The excerpt below is the record exactly as published.

Sole Dejazet Roast chicken Summer squash Chateau potatoes Lettuce salad Vanilla ice cream Assorted cakes Coffee Consomme Diane. Take any game bird, such as grouse, partridge, quail, pheasant or guinea hen, and roast just enough to give a color. Then put in soup stock and boil until soft. Clarify the broth with chopped beef, and stain. Cut the breast out of the bird, cut in small squares, and serve in the consomme. Add some dry sherry wine and a little Cayenne pepper before serving. Sole Dejazet. Remove the skin from a good sized sole, wash well, and dry in a napkin. Season with salt and pepper, dip in milk, roll in flour, then in beaten eggs, and finally in bread crumbs. Put in frying pan with melted butter and fry until done. Place on a platter, and pour some butter, which has been browned in a pan, over the fish. Lay a dozen tarragon leaves on top of the fish, garnish with quartered lemons and parsley in branches

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