Soles a la Florentine

Name: Soles a la Florentine
Ingredients: two small soles; half an ounce of butter; a small finely minced shallot; a dessert-spoonful of finely chopped parsley; half a glass of white wine; two tablespoonfuls of well reduced bechamel sauce

From Chafing dish and casserole cookery, 1908

Presented as published in 1908. 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

Nutrition per serving

162Calories

2 gProtein

10 gCarbs

15 gFat

Full nutrition (33 nutrients)

Calories162 kcal

Protein2 g

Carbohydrates10 g

Fiber1 g

Sugars3.7 g

Total Fat15 g

Saturated Fat0.9 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.9 g

Cholesterol35 mg

Sodium116 mg

Potassium152 mg

Calcium50 mg

Iron0.5 mg

Magnesium11 mg

Phosphorus51 mg

Zinc0.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.4 mcg

Vitamin C2.7 mg

Vitamin A33 mcg

Vitamin E0.1 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate13 mcg

Choline7.8 mg

Caffeine0 mg

Water152 g

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 7. The excerpt below is the record exactly as published.

two small soles, season with salt, pepper, and lemon juice, and roll up each fillet. Melt half an ounce of butter in the chafing dish, place in the fillets of sole, sprinkle over a small finely minced shallot and a dessert- spoonful of finely chopped parsley ; moisten with half a glass of white wine, Chablis or Sauterne, also two tablespoonfuls of well reduced bechamel sauce

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