Soles A La Colbert
From A second Dudley book of cookery and other recipes, 1914
Maitre d’Hotel butter is made by mixing butter with herbs and seasoning.
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 15. The excerpt below is the record exactly as published.
SOLES A LA COLBERT mRIM a good-sized sole, take off both skins, and wipe it with a cloth. With a sharp- pointed knife make an incision alongside the bone, break the bone at each end, and remove it carefully without mutilating the fish. Brush the fish with beaten egg on both sides and cover well with fresh breadcrumbs. Fry in deep, hot fat a golden colour ; 38 FISH DISHES drain it well on paper or a cloth ; dish up, and fill the centre of the fish, the cavity left by the bone’s removal, with well-seasoned Maitre d’Hotel butter (which is made by mixing one ounce of fresh butter with one teaspoonful of chopped parsley, a sprig of tarragon and a sprig of chervil, finely chopped, to which is added a teaspoonful of lemon juice and a pinch of salt
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