pescatariangluten-freeegg-freesoy-free
Sole sur le Plat
From A guide to modern cookery, 1909
Serves 1
By substituting for the mushroom cooking-liquor a good white or red wine, to which a little melted pale meat-glaze has been added, various dishes may be prepared.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 165. The excerpt below is the record exactly as published.
SOLE SUR LE PLAT Partly separate the fillets from the bones on the upper side of the fish, and slip a piece of butter the size of a walnut under each. Lay the sole on a liberally buttered dish, moisten with one- fifth pint of the cooking-liquor of fish, and add a few drops of lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.