Soles à la Dundonald

Ingredients

• as many soles as required
• lobster butter
• very fine breadcrumbs
• minced parsley
• a little lemon-juice
• buttered paper

Method

1. 1

   Fillet soles and spread with lobster butter mixed with breadcrumbs and parsley.

2. 2

   Roll and place in a baking dish, drizzle with lemon juice, cover with buttered paper, and bake for 10-12 minutes.

3. 3

   Once cooled, mask with green aspic mayonnaise and Cardinal mayonnaise, serving on a border of whiting forcemeat with salad in the center.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 16. The excerpt below is the record exactly as published.

Soles k la Dundonald Fillet as many soles as required, spread lobster butter on each mixed with a sprinkling of very fine breadcrumbs and minced parsley. Roll them up and place them in a French china baking-dish ; squeeze a little lemon-juice over, place buttered paper

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