Stuffed Fillet of Sole with Lobster a la Princesse
From The Swedish, French, American cook book, 1918
Serves 2
Serve as a fish dish for dinner.
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 111. The excerpt below is the record exactly as published.
Stuffed Fillet of Sole with Lobster a la Princesse Filet de Sole, farci de Homard, a la Princesse Fillet the sole (or flounder); cut in* pieces three inches long and one and a half inches wide; stuff with a princesse mousse of lobster, and roll. When rolled, egg down the centre lengthwise; garnish with one strip of chopped truffles and a strip of Spanish pepper on each side; cook in oven eight to ten minutes — well covered. Arrange on a rice foundation with lobster sauce in the centre
Cook this with the app: pantry check, scaling, and the assistant.