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Sole Grille a l'Americaine
From Soyer's standard cookery, 1912
Serves 2
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 Grille a 1'Americaine. This sole may be either grilled or poached, almost dry, in butter and lemon juice. It may also be prepared in fillets. Serve it on a very hot dish and surround it at the last mo- ment with twelve oysters poached in a little boiling Harvey sauce. Cover the sole
Cook this with the app: pantry check, scaling, and the assistant.