Sole Sur Le Plat
From Soyer's standard cookery, 1912
Serves 1
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 64. The excerpt below is the record exactly as published.
Sole Sur Le Plat. Separate the fillets from the bones on the upper side, and slip a piece of butter under each fillet. Place the sole on a well-buttered dish, moisten with one gill of the cooking-liquor of fish, adding a few drops of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.