SOLE NEAPOLITAN
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 17. The excerpt below is the record exactly as published.
SOLE NEAPOLITAN Place a fine sole, dark side down, on a greased earthen platter. Cover with a pint of Italian sauce (No. 132), to which half a cup of shrimps, or mussels, has been added; sprinkle plentifully with bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.