Soles, Colbert Style

Name: Soles, Colbert Style
Ingredients: Skin and trim the soles; Blanch the hearts of four heads of endive; put them in a saucepan with a lump of butter; pour over one pint of stock; thickened with the yolk of egg beaten with a little cream; and add three or four poached eggs

From The Cook Book, by "Oscar" of the Waldorf, 1896

Presented as published in 1896. 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 The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 28. The excerpt below is the record exactly as published.

Soles, Colbert Style. Skin and trim the soles and boil them. Blanch the hearts of four heads of endive, put them in a saucepan with a lump of butter, and stir over the fire until hot ; then pour over one pint of stock that has been thickened with the yolk of tgg beaten 82 FISH. with a little cream, and add three or four poached eggs

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