SOLE— VENETIAN

Ingredients

• six filets of sole
• salt
• paprika
• grated Parmesan
• a rich stiff pie crust

Method

1. 1

   Cut the filets of sole into pieces.

2. 2

   Dust with salt, paprika, and grated Parmesan.

3. 3

   Roll out pie crust and cut into pieces large enough to enfold the fish completely.

4. 4

   Press edges tightly, lay on a baking tin, brush with butter, and bake until browned.

5. 5

   Serve with tartar sauce.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 18. The excerpt below is the record exactly as published.

SOLE— VENETIAN Cut six filets of sole, or any firm white fish, three inches long by half the width and a third of an inch thick. Dust with salt and paprika and grated Parmesan. Roll out a rich stiff pie crust

Cook this with the app: pantry check, scaling, and the assistant.