Sole sur le Plat
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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 second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 14. The excerpt below is the record exactly as published.
SOLE SUR LE PLAT TDARTLY separate the fillets from the bones on the upper part of the fish and slip a piece of butter, the size of a walnut, under each. Lay the sole on a very plentifully buttered dish ; moisten with one-fifth of a pint of the fish’s cooking liquor, and add a few drops of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.