Soles Stuffed with Mixed Herbs
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 57. The excerpt below is the record exactly as published.
Soles stuffed with mixed herbs. Rissoles de crêtes de coq et de Rissoles of cockscombs and truffles. truffes. Filet de bœuf rôti. Roast fillet of beef, Chicorée au jus. Stewed chicory. Soufflé glacé aux fraises. Iced strawberry soufflé. Soles stuffed with mixed herbs. Open your soles down the back, cut out a large piece of the back-bone and half boil in white wine ; when cold, stuff them with chopped parsley, chives and mushrooms, seasoned with pepper and salt and mixed with fresh butter, simmer in stock
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