pescatariangluten-freenut-freeegg-freesoy-free
Sole, Roulettes of
From Cassell's dictionary of cookery, 1892
Serves 4
Serve in their own sauce or glaze brown.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1844. The excerpt below is the record exactly as published.
Sole, Roulettes of.— Choose fine fish: remove the heads, fins, and tails. Strip them from the bone. Cut small oblong fillets; lay these in a marinade of salt, pepper, lemon- juice, and a grate of nutmeg for half an hour. Roll the fillets egg-shaped, and bind them with thi-ead. Pack closely together in a stewpan with a little water or broth, adding some butter and lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.