Stuffed Fillet of Sole with Green Pepper a la Lincoln
From The Swedish, French, American cook book, 1918
Serves 2
Serve for luncheon or supper.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 107. The excerpt below is the record exactly as published.
Stuffed Fillet of Sole with Green Pepper a la Lincoln Filet de Sole farci de Piments, a la Lincoln Fillet the sole; cut in diamond pieces about two and a half by one and a half inches from point to point. Cook onions and green pepper, chop very fine, with part of the sole; add one white of egg to the cup of mixture; stuff pieces — putting one on top of the other with a layer of stuffing between. Cook ten to twTelve minutes in oven with some sherry, pepper, and salt. When done, decorate with tomato sauce made from tomato juice, flour, salt, butter, and cream
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